Vegetable Wok Noodles
A vibrant, restaurant-quality stir-fry featuring tender noodles tossed with crisp vegetables and a savory, umami-rich soy sauce glaze.
Ingredients
- •12 oz (340g) dried wheat noodles or lo mein noodles
- •2 tablespoons vegetable oil
- •1 small yellow onion, thinly sliced
- •2 cups broccoli florets, cut into small bite-sized pieces
- •1 large red bell pepper, julienned
- •2 medium carrots, julienned
- •3 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •1/4 cup soy sauce
- •1 tablespoon oyster sauce
- •1 tablespoon toasted sesame oil
- •1 teaspoon brown sugar
- •2 green onions, sliced on a bias
- •1 tablespoon toasted sesame seeds for garnish
Instructions
- 1
Bring a large pot of water to a boil and cook the noodles according to package instructions until al dente; drain, rinse with cold water to stop the cooking, and set aside.
- 2
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and brown sugar until the sugar is dissolved.
- 3
Heat the vegetable oil in a large wok or deep skillet over medium-high heat until shimmering.
- 4
Add the onion, broccoli, bell pepper, and carrots to the wok, stir-frying for 5-6 minutes until the vegetables are tender-crisp and slightly charred at the edges.
- 5
Add the minced garlic and grated ginger to the center of the wok, cooking for 30 seconds until fragrant.
- 6
Add the cooked noodles to the wok and pour the sauce mixture over the top.
- 7
Toss everything together using tongs or a spatula for 2-3 minutes until the noodles are evenly coated and heated through.
- 8
Remove from heat, garnish with sliced green onions and toasted sesame seeds, and serve immediately.
💡 Chef tips
- For best results, ensure all your vegetables are chopped to a uniform size so they cook evenly.
- If you want to add protein, you can stir-fry sliced chicken, shrimp, or tofu before adding the vegetables to the wok.
- Keep leftover noodles in an airtight container in the refrigerator for up to 3 days; reheat in a pan with a splash of water to loosen the sauce.
✅ How it should turn out
The finished dish should be glossy and aromatic, with perfectly al dente noodles coated in a savory, slightly sweet sauce and vibrant, crunchy vegetables.