Ingredients
Noodles and Sauces
- 8 ounces long noodles of choice (yi mein, lo mein, udon, etc.)
- 1-2 tablespoons toasted sesame oil
- 2 tablespoons shoyu (can substitute low-sodium soy sauce or tamari)
- 2 tablespoons oyster sauce
- 1 ½ tablespoon dark soy sauce
- 1 tablespoon granulated sugar
- 1 tablespoon vegetable broth (can substitute water)
- ¼ teaspoon MSG
Vegetables and Aromatics
- ¼ head green cabbage, chopped (approx. 2 cups)
- 1 large carrot, julienned
- ½ large yellow onion, sliced
- 3 stalks green onion, sliced into 2½-inch lengths, whites halved lengthwise and separated from greens
- 4 cloves garlic, finely chopped or grated
- 3 cups bean sprouts
Oils
- 1-2 tablespoons toasted sesame oil
- 2-4 tablespoons neutral oil of choice (vegetable, canola, or peanut oil)
Instructions
- Par-boil the noodles: Bring a large pot of water to a boil. Add the noodles and blanch for 1-2 minutes, just until they soften and separate but are not fully cooked. Drain and rinse the noodles with cold water to stop cooking. Spread them out on a paper towel-lined baking sheet, pat dry to remove excess moisture, then toss with toasted sesame oil to coat evenly. Set aside.
- Prepare the stir fry sauce: While the water is boiling, combine shoyu, oyster sauce, dark soy sauce, granulated sugar, vegetable broth, and MSG in a small bowl. Whisk until the sugar is dissolved and the sauce is uniformly mixed. Set aside.
- Stir fry the vegetables: Heat a large wok or skillet over medium-high heat on the stovetop. Add 2 tablespoons of neutral oil to coat the pan. Add chopped cabbage, julienned carrot, and sliced yellow onion. Stir fry the vegetables for 3-4 minutes until they become softened but still retain some crunch.
- Stir fry the noodles: Add the par-boiled noodles, the white portions of the green onions, and chopped garlic to the pan with the vegetables. Pour the prepared sauce over everything. Stir fry for 3-4 minutes, tossing often to ensure the noodles are evenly coated and heated through. Add the green portions of the green onions and bean sprouts last, and continue stir frying for an additional minute until fragrant and just softened. Remove from heat.
- Serve: Drizzle a little additional shoyu over the finished noodles. Garnish with finely sliced green onions and toasted sesame seeds for extra flavor and texture. Serve immediately while hot and enjoy your takeout-style vegetable stir fry noodles!
Notes
- For noodles, you can use yi mein, lo mein, udon, or other long noodles of your choice depending on availability and preference.
- Dark soy sauce adds color and a richer umami taste; use in combination with regular or low-sodium soy sauce for balanced flavor.
- Be careful not to overcook the noodles during blanching to prevent them from becoming mushy in the stir fry.
- The recipe can be customized with additional vegetables like bell peppers, mushrooms, or snap peas.
- MSG is optional but enhances the savory umami flavor reminiscent of takeout dishes.
- If you prefer a spicier version, add chili flakes or fresh sliced chili when stir frying.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
