15 Minute Asian Noodles
This Asian-inspired noodle stir-fry recipe is a delightful mix of fresh vegetables, savory sauces, and noodles, all coming together in a flavorful and satisfying dish. The combination of tender noodles, crisp vegetables, and umami-rich sauces creates a harmonious blend of textures and tastes that will tantalize your taste buds with each bite. It's a quick and easy dish to whip up, making it perfect for a busy weeknight meal or a cozy weekend dinner at home.
— 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.
Cook Time
0M
Prep Time
PT0M
Yield
2 as main dish, 4 as side
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