Since there aren’t many Chinese restaurants close to Molly’s home, she came up with this recipe to satisfy her craving for the classic salty, saucy take-out noodles. She loves how they’re great at any temperature: whether they’re cold out of the fridge or warm and fresh. Be prepared to fight people for leftovers on this dish.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound (454 grams) store-bought, pre-cooked fresh Asian egg noodles
- 2 tablespoons (30 grams) soy sauce
- 2 tablespoons (30 grams) dark soy sauce
- 2 tablespoons (30 grams) Chinese rice wine, such as Shaoxing
- 2 teaspoons sugar
- 1 teaspoon toasted sesame oil
- 1/4 cup (50 grams) neutral oil, divided
- 1 cup small broccoli florets
- 1 cup sugar snap peas, strings removed, cut crosswise into thirds
- 1 cup carrot matchsticks
- 1/4 small head green cabbage, cored and thinly sliced (about 2 cups)
- 1 tablespoon (9 grams) grated fresh ginger (from about a 1-inch piece)
- 4 scallions, chopped, white and green parts separated
- 2 cloves garlic, finely chopped
- 1/2 teaspoon kosher salt
Instructions
- For the noodles: Put the noodles in a large bowl or colander and toss gently to separate the strands.
- For the sauce: In a medium mixing bowl, whisk together the soy sauce, dark soy sauce, Chinese rice wine, sugar and sesame oil until the sugar is dissolved. Set aside.
- For the stir-fry: Heat a wok or large skillet over high heat until hot but not smoking. Add 2 tablespoons of the neutral oil and swirl to coat the bottom of the skillet. Add the broccoli and sugar snaps. Stir-fry until bright green and charred in places, 1 to 2 minutes. Add the carrot, cabbage, ginger, scallion whites, garlic and salt and cook until the vegetables are crisp-tender and the garlic is fragrant, 1 to 2 minutes.
- Make space in the middle of the pan and add the remaining 2 tablespoons neutral oil. Add the noodles and toss to coat in the oil. Cook, tossing occasionally, until the noodles are browned in places, 1 to 2 minutes. Pour in the sauce. Cook, tossing constantly, until the sauce reduces and glazes the noodles and vegetables, 1 to 2 minutes more. Toss in the scallion greens and serve immediately.
- These are best eaten as soon as they are made, but leftovers will keep for 2 to 3 days in a sealed container in the refrigerator.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 419 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 13 g |
| Cholesterol | 64 mg |
| Sodium | 589 mg |