15 Minute Asian Noodles

15 Minute Asian Noodles
  • Author: Jaden

This delicious Asian noodle stir-fry recipe combines fresh noodles with an array of colorful vegetables and savory sauces, resulting in a flavorful and satisfying dish that's quick and easy to make. Enjoy the harmony of textures and flavors in this delightful meal!

— Constant Cookbook

Ingredients

  • 1 lb "fresh" Asian noodles (they are found in refrig section or frozen in Asian market)
  • 1/2 cup sliced fresh mushrooms (I use enoki)
  • 2 stalks scallions, cut into 1-inch lengths
  • 1 carrot, thinly sliced or shredded
  • 2 tablespoons oyster sauce
  • 1 teaspoon Maggi sauce (substitute with 2 tsp soy sauce)
  • 1 tablespoon Chinese rice wine (substitute with dry sherry)
  • 2 tablespoon cooking oil (canola or vegetable)
  • cooked, sliced meat/seafood (optional)

Instructions

  • Boil 6 cups of water and cook noodles according to package directions (timing depends on thickness of noodles). Use your chopsticks to jiggle and separate the noodle strands in the water. Reserve 1/4 cup of hot noodle water. Drain noodles, set aside. While water is boiling, thinly slice your vegetables. Multitask!
  • Heat wok or large fry pan over high heat. When hot, add cooking oil. Add scallions, fry for 10 seconds. Add carrots, fry until softened, 30 seconds. Add mushrooms, fry 30 seconds.
  • Add oyster, Maggi, rice wine and the reserved hot water. Cook for 30 seconds. Add your noodles, fry another minute to incorporate all ingredients.

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Cook Time

0M

Prep Time

PT0M

Yield

2 as main dish, 4 as side