Classic Chinese Stir-Fried Noodles with Vegetables

Ingredients

• 8 oz egg noodles or lo mein noodles
• 1 tbsp vegetable oil
• 1 cup shredded cabbage
• 1 carrot, julienned
• 1 bell pepper, thinly sliced
• 1/4 cup sliced green onions
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (optional for vegetarians, use mushroom sauce)
• 1 tsp sesame oil
• Salt and pepper, to taste

Instructions

1. Cook noodles according to package instructions. Drain and set aside.

2. Heat vegetable oil in a large skillet or wok over medium-high heat.

3. Add garlic, cabbage, carrot, and bell pepper. Stir-fry for 3–4 minutes until vegetables are tender-crisp.

4. Add the cooked noodles and green onions to the pan.

5. Pour in soy sauce, oyster sauce (if using), and sesame oil. Toss everything together until well combined and heated through.

6. Season with salt and pepper to taste. Serve hot.

Notes

• Substitute with gluten-free noodles and tamari for a gluten-free version
• Add tofu, chicken, or shrimp for extra protein
• Great for using up leftover vegetables in your fridge
• Store in an airtight container in the fridge for up to 3 days