Asian Noodle Stir Fry



An easy dish to make when I have vegetables on hand and need something quick for a weeknight dinner. This dish is also great for lunch meal prep.


You can also sauté sliced chicken or any other protein before adding the vegetables.


I’m using fresh noodles so I don’t have to boil the noodles separately. Feel free to use any fresh or dried noodles you have on hand.




Asian Noodle Stir Fry


Sauce

• 3 Tablespoons oyster sauce

• 1 Tablespoon soy sauce

• 1 Tablespoon sesame oil

• 1/4 cup water

• 1 Tablespoon cornstarch

Stir Fry

• 1 Tablespoon olive oil or any cooking oil

• 2-3 garlic cloves, minced

• 1 teaspoon ginger, minced

• ½-1 lb fresh noodles or any dry pasta, cooked al dente

• 3–4 cups vegetables such as bok choy, carrots, bell peppers, cabbage, etc.

• Optional garnish: green onions or sesame seeds


Directions


In a bowl, stir together the sauce ingredients and set aside.


Heat oil in a pan. Add garlic and ginger and sauté for 30 seconds.

Add the vegetables and sauté for about a 1 minute. Toss in the noodles.


Pour in the sauce and toss together until combined. Taste and add more sauce ingredients, if needed.


Garnish with optional green onions and/or sesame seeds before serving.