Name: Takeout-Worthy Vegetable Stir Fry Noodles (20 Minutes) Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian
Ingredients: 8 ounces long noodles of choice (yi mein, lo mein, udon, etc.); 1-2 tablespoons toasted sesame oil; 2-4 tablespoons neutral oil of choice; 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; 2 tablespoons shoyu (can substitute low-sodium soy sauce or tamari); 2 tablespoons oyster sauce; 1½ tablespoons dark soy sauce; 1 tablespoon granulated sugar; 1 tablespoon vegetable broth (can substitute water); ¼ teaspoon MSG

Description

This takeout-worthy vegetable stir fry noodles recipe delivers a delicious and quick meal ready in just 20 minutes. Featuring tender noodles tossed with crisp cabbage, carrots, bean sprouts, and a savory homemade sauce, this dish mimics your favorite Asian takeout with fresh ingredients and a simple stovetop preparation.

Ingredients

Noodles and Oils

8 ounces long noodles of choice (yi mein, lo mein, udon, etc.)
1-2 tablespoons toasted sesame oil
2-4 tablespoons neutral oil of choice

Vegetables

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

Sauce

2 tablespoons shoyu (can substitute low-sodium soy sauce or tamari)
2 tablespoons oyster sauce
1½ tablespoons dark soy sauce
1 tablespoon granulated sugar
1 tablespoon vegetable broth (can substitute water)
¼ teaspoon MSG

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Instructions

Par-boil the noodles: Bring a large pot of water to a boil. Add the noodles and blanch for 1-2 minutes until they are softened and separated but not fully cooked. Drain and rinse with cold water to stop cooking. Spread the noodles on a paper towel-lined baking sheet, pat dry thoroughly, then toss with toasted sesame oil to coat evenly. Set aside.
Prepare the stir fry sauce: While water is boiling, mix all the sauce ingredients in a small bowl, whisking well to fully combine. Set aside the prepared sauce.
Stir fry the vegetables: Heat a large wok or skillet over medium-high heat. Add 2 tablespoons of neutral oil and swirl to coat the pan. Add the chopped cabbage, julienned carrot, and sliced yellow onion. Stir fry these vegetables for 3-4 minutes until they soften but still retain some bite.
Stir fry the noodles: Add the par-boiled noodles, the white portions of the green onions, and the chopped garlic to the pan with the vegetables. Pour the stir fry sauce over everything. Stir fry and toss frequently for 3-4 minutes so the noodles are coated evenly and heated through.
Add finishing ingredients: Toss in the green portions of the green onions along with the bean sprouts. Stir fry for an additional minute until fragrant and the bean sprouts soften slightly. Remove from heat.
Serve: Drizzle a little additional shoyu over the noodles if desired, then garnish with finely sliced green onions and toasted sesame seeds. Serve the stir fry noodles immediately while hot. Enjoy your fresh and flavorful homemade takeout!

Notes

Use your preferred long noodles such as yi mein, lo mein, or udon; blanching briefly prevents overcooking during stir fry.
Adjust the amount of neutral oil depending on your pan size and desired wok hei effect.
Dark soy sauce adds color and depth but can be omitted for a lighter sauce.
MSG is optional but helps replicate the umami flavor in takeout dishes.
The recipe can be customized with your favorite vegetables or protein additions.