Hong Kong-Style Stir-Fried Noodles | Quick Weekday Recipe

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: rice noodles

Whole wheat noodles add fiber, while rice noodles are often less expensive.

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce

Hoisin sauce provides a similar flavor profile, while soy sauce is more accessible.

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based protein, while chicken is generally less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, while canola oil is budget-friendly.

Cook egg noodles in boiling water until al dente, then drain and set aside.

Heat vegetable oil in a large wok over high heat until shimmering.

Add minced garlic and ginger, stir-fry for 30 seconds until fragrant.

Add sliced onions and bell peppers, stir-fry for 2-3 minutes until slightly softened.

Add shredded carrots and bok choy, stir-fry for another 2 minutes until tender-crisp.

Add cooked chicken and shrimp, stir to combine and heat through for 2 minutes.

Add the cooked noodles to the wok, tossing to combine with the vegetables and proteins.

Pour soy sauce and oyster sauce over the noodles, tossing to evenly coat.

Drizzle sesame oil over the mixture, stirring to combine.

Add bean sprouts and chopped green onions, stir-fry for another minute.

Remove from heat and serve immediately.

Cooking Techniques

Spice Level:

Allergens