Tiffy Chen shares Taiwanese stir-fry noodles recipe

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers a nutty flavor and is rich in protein.

wheat noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are lower in carbs and calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less salty.

oyster sauce

🥗Healthier: mushroom sauce

💰Cheaper: hoisin sauce

Mushroom sauce is vegan and adds umami.

Cook wheat noodles according to package instructions until al dente, then drain and set aside.

Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.

Add minced garlic and ginger, sautéing until fragrant, about 30 seconds.

Add sliced carrots and bell peppers, stir-frying for 2-3 minutes until just tender.

Stir in shredded cabbage and bean sprouts, cooking for another 2 minutes until softened.

Push vegetables to the side, crack an egg into the pan, and scramble until cooked through.

Add the cooked noodles to the skillet, tossing to combine with the vegetables.

Pour in soy sauce, oyster sauce, and sesame oil, stirring well to coat the noodles evenly.

Season with black pepper and chili flakes to taste, mixing thoroughly.

Stir-fry for an additional 2-3 minutes until everything is heated through.

Garnish with chopped scallions before serving.

Cooking Techniques

Spice Level:

Allergens