I have been in the mood for stir-fry noodles. Sometimes I get them by going out to a restaurant or grocery store, but they are not always fresh and tasty. It can be hit or miss depending on who was cooking that day, and how long they’ve been sitting out. Since I had the time I decided to make my own stir-fry noodles.
I was able to use some spaghetti noodles I had in my pantry, and also used chicken breast, broccoli, cabbage, and carrots to make my noodle stir-fry. You could also use shrimp, pork, or whatever you have on hand. If you want vegetarian you can use tofu and also change the oyster sauce to a vegetarian mushroom oyster sauce.
I like this noodle dish so much that I don’t even mind eating it cold with a sriracha sauce drizzle to give it some kick. This dish works as a stand-alone dish, or you can fry an egg to serve on top. My husband enjoys taking this to lunch when he “brown bags” it.
I really enjoy getting feedback from readers on my recipes, so please let you know if you try this recipe!
- 1 lbs. spaghetti, cooked according to packaged directions, drain well, and add little oil to prevent noodles sticking to each other.
- 1/4 cup oil
- 1 tbsp. minced garlic
- 1 tbsp. minced ginger
- 2 cups chicken breast or pork thinly sliced into 1-inch long pieces
- 1 1/2 cup carrots cut into 1/2-inch wide, 1 1/2-inch long strips
- 2 cups green cabbage cut into 1/2-inch wide, 1 1/2-inch long strips
- 1 cup blanched broccoli florets
- 1 cup red or yellow onion cut into 1/2-inch julienne
- 4 tbsp. oyster sauce or vegetarian mushroom oyster sauce
- 4 tbsp. soy sauce
- 1 tsp. black ground pepper or white pepper powder
- 1/4 tsp. salt
- 3 green onion trimmed and cut into 1-inch slices
- 1 tbsp. toasted sesame seeds for garnish
In a large pot with boiling salted water, cook the spaghetti according to package directions.
To blanch broccoli, place broccoli in a small bowl. Add 1 cup of water, then cook for a minute in a microwave. Stir and set aside. Drain well before adding to the noodles later.
Heat oil in a large non-stick electric skillet over medium high heat. Add ginger and garlic, then cook for about 30 seconds or more until you see a bit of color.
Add chicken, then stir well, cooking for 2-3 minutes until slightly golden on all sides. Add the carrots, stir, then cook for 2 minutes. Next, add the cabbage, drained broccoli, and onion. Cook for 3-4 minutes or until the onions are soft.
Add noodles, stir well, then add soy sauce, oyster sauce, salt, and pepper. Stir well cook for another 3-5 minutes or until everything is warmed through.
Stir in the green onions, then taste for seasoning. Transfer the cooked noodles to a serving platter, then sprinkle toasted sesame seeds over. You can serve this as a side along your favorite Chinese stir-fry dishes! I like to serve mine with green bean and chicken stir fry or stir fry beef and broccoli.
Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!