Stir-Fried Egg Noodles with Vegetables


2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 teaspoon sugar
2 tablespoons vegetable oil
4 medium garlic cloves, finely chopped
2 cups mixed Chinese broccoli florets, baby corn, yard-long beans cut into lengths and snow peas cut into bite-sized pieces
9 oz fresh egg noodles
½ cup bean sprouts
3 medium scallions, finely chopped
½ long red or green chili, seeded and thinly sliced
A few cilantro leaves, for garnish

Poblano pepper FTW. 

If you use dried egg noodles like I did, go ahead and cook those as part of your prep work. 



Combine the oyster sauce, light soy sauce, and sugar in a small bowl.

These are a few of my favorite things...


Heat the oil in a wok or frying pan and stir-fry the garlic over medium heat until lightly brown. Add all the mixed vegetables and stir-fry over high heat for 1-2 minutes.

As usual, the generic brand bag of frozen stir-fry veggies leaves something to be desired. But it gets points for trying. 


Add the egg noodles and oyster sauce mixture to the wok and stir-fry for 2-3 minutes. Add the bean sprouts and scallions. 

It's not the busy, animated stir-frying you might be more used to - just move stuff around enough to get the job done.


Taste, then adjust the seasoning if necessary.


Spoon onto a serving plate and garnish with the chili and cilantro leaves. 

It looks about the same in the bowl as it does in the skillet, I promise. 


My Rating: 4/5 "Great flavors behind a substantial dish that's filling without weighing you down. Keeps like a charm in the refrigerator, and the leftovers are pretty close to the original effect. Win."

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