Fried Noodles Better Than Takeout 🍜
Ingredients:
12 oz egg noodles or lo mein noodles, cooked and drained
2 tbsp vegetable oil
1 tbsp sesame oil
1 lb chicken breast or shrimp, sliced (optional)
2 cups mixed vegetables (carrots, bell peppers, cabbage, bean sprouts)
3 garlic cloves, minced
2 eggs, lightly beaten
1/4 cup soy sauce (low sodium preferred)
2 tbsp oyster sauce
1 tbsp hoisin sauce
1 tsp sugar
1/2 tsp black pepper
Green onions and sesame seeds for garnish
Directions:
Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. If using chicken or shrimp, cook until fully done (about 5 minutes). Remove and set aside.
Add the remaining vegetable oil and sesame oil to the skillet. Toss in the garlic and stir-fry for about 30 seconds until fragrant.
Add the mixed vegetables and stir-fry for 3-4 minutes until slightly tender but still crisp. Push the vegetables to one side of the skillet.
Pour the beaten eggs into the empty side of the skillet. Scramble until just set, then mix with the vegetables.
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sugar, and black pepper.
Add the cooked noodles to the skillet, along with the cooked chicken or shrimp (if using). Pour the sauce over the noodles and toss everything together until well combined and heated through, about 2-3 minutes.
Remove from heat and garnish with green onions and sesame seeds. Serve hot.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 430 per serving | Servings: 4
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