This stir-fry noodles with oyster sauce is umami, savory, and packed with flavors! A simple 30-minute meatless dinner that everyone will love.
Want something quick and easy to make after a long day of work? Then you need to give this oyster sauce noodles a try! It is super easy to make, yet tastes amazing and is incredibly filling. It is highly customizable too, and you can add any ingredients or seasonings you like!
I love serving it with tofu dishes like teriyaki tofu stir-fry, vegan orange chicken, or tofu in tomato sauce.
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💚Why you will love this recipe
- A quick and easy weeknight meal that is ready in 30 minutes
- Healthier than takeout - Packed with veggies and is lower in fats!
- Only simple, easily accessible ingredients needed
- Versatile and highly customizable to suit your preference
🧄What you will need
📃Ingredients notes and substitutions
- Noodles - I am using fresh yellow noodles commonly found in Malaysia. Feel free to swap it with other kinds of noodles like cooked rice noodles, ramen, or spaghetti.
- Oyster sauce - Opt for a vegan oyster sauce to keep this recipe vegan. I highly recommend using Lee Kum Kee’s stir-fry sauce. (Although it is labeled as a stir-fry sauce, it is a mushroom-flavored sauce imitating oyster sauce)
- Sugar - I am using coconut sugar, but any granulated sweetener will work in this recipe.
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🔪How to make
Make the sauce - Make the stir-fry sauce by combining all seasonings needed. Set aside for later use.
Cook noodles - If you use dried or vacuum-packed noodles, prepare them according to the package’s instructions. Rinse them under cold water to prevent clumping.
Fry aromatics - Heat a tablespoon of oil in a non-stick wok or pan. Add onion, and fry until translucent. Stir in garlic and fry for a minute.
Cook vegetables - Add bell pepper and carrot to the pan. Cook for a couple of minutes, and add cabbage. Fry until veggies are slightly softened.
Adding noodles and sauce - Add cooked noodles, beansprouts, and stir-fry sauce to the wok. Toss and fry until the ingredients are hot. Serve and enjoy your oyster sauce noodles while warm!
✅Helpful tips
- Prep ingredients ahead of time - Stir-frying is a speedy process and requires constant stirring. Prepping the ingredients beforehand and keeping them near you is much more convenient.
- Rinse cooked noodles - If you are cooking noodles from dry, rinse them with cold water after cooking. This helps remove excess starch that causes noodles to clump together.
- Do not overcook vegetables - Tender veggies with a slight crunch retain the most flavor and nutrients. Soft and mushy veg is not appealing!
- Storing leftover - Leftover oyster sauce noodles can be refrigerated for 4-5 days. You can heat it in the microwave or on the stove, adding a splash of water if the noodles look dry.
✨Variations and add-ins
Vegetables - The veggies used in this oyster sauce noodles can be swapped with others you have on hand! Some that work well include snap peas, button or shiitake mushrooms, broccoli florets, and bok choy.
Protein - Add plant- or animal-based protein to make a heartier meal. Pan-fried tofu cubes, vegan chicken breast, cooked chicken breast, and shrimp are excellent choices.
Make it spicy - add some red pepper flakes, sriracha, or hot sauce to the stir-fry sauce to give this dish some kick.
Garnish - chopped green onion, crushed peanuts, and toasted sesame seeds are some great options.
🥟How to serve
These stir-fry noodles with oyster sauce are filling on their own and work great as a standalone dish. However, if you plan to cook up a feast, here are some dishes that go well with it -
- Chinese mains - Vegan orange chicken, tofu in black bean sauce, Chinese vegetable curry
- Appetiser and side dishes - vegan momos, vegetable lumpia, vegan egg rolls, Chinese tofu dumplings, tofu lettuce wraps
- Drinks - A refreshing homemade lemon barley water or some freshly brewed Chinese tea
❔Commonly asked questions
Most oyster sauces are not vegan. As its name suggests, it is made from oysters. However, you can easily find vegetarian oyster sauce, which uses mushrooms to mimic the flavors of oysters.
The oyster sauce does not taste fishy. Instead, it has a rich, umami taste and is subtly sweet. It is added to tons of Asian recipes to enhance their flavors.
If your stir-fry noodles turn out soggy and mushy, you might have overcrowded your pan or added too many ingredients at once, causing ingredients to steam rather than fry.
Other than that, you accidentally added too much liquid seasoning. Cut back on the liquid seasoning used and season with some salt instead.
📖 Recipe
Stir-fry Noodles with Oyster Sauce
Equipment
Ingredients
Stir-fry sauce
- 2 tablespoons oyster sauce use vegetarian if needed
- 1 tablespoon soy sauce or tamari/shoyu
- 1 teaspoon sesame oil
- 1 teaspoon sugar
For stir-fry
- 4 servings fresh noodles or dried noodles (soba, ramen, spaghetti, or wheat noodles)
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 medium red bell pepper julienned
- 1 medium carrot sliced
- 2 cups shredded cabbage
- 1 cup bean sprouts
Instructions
- Make the stir-fry sauce by combining all seasonings needed. Set aside for later use.2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon sugar
- If you use dried or vacuum-packed noodles, prepare them according to the package’s instructions. Rinse them under cold water to prevent clumping.4 servings fresh noodles
- Heat a tablespoon of oil in a non-stick wok or pan over medium-high heat. Add onion, and fry until translucent, around 2-3 minutes.1 medium yellow onion
- Stir in garlic and fry for a minute until fragrant.3 cloves garlic
- Add bell pepper and carrot to the pan. Cook for 2-3 minutes, or until they have softened slightly.1 medium carrot, 1 medium red bell pepper
- Stir in cabbage, and cook until veggies are tender but still crisp.2 cups shredded cabbage
- Add cooked noodles, beansprouts, and stir-fry sauce to the wok. Toss and fry until the ingredients are hot. Serve and enjoy your oyster sauce noodles while warm!1 cup bean sprouts
Notes
- Prep ingredients ahead of time - Stir-frying is a speedy process and requires constant stirring. Prepping the ingredients beforehand and keeping them near you is much more convenient.
- Do not overcook vegetables - Tender veggies with a slight crunch retain the most flavor and nutrients. Soft and mushy veg is not appealing!
- Storing leftover - Leftover oyster sauce noodles can be refrigerated for 4-5 days. You can heat it in the microwave or on the stove, adding a splash of water if the noodles look dry.
- Use a large enough wok - Overcrowding of the wok/pan will cause the ingredients to steam rather than fry. Hence, you will likely end up with soggy noodles.
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Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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