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Home » Recipes » Vegan Asian Recipes

Published: May 5, 2023 by Jim Mee Sha · This post may contain affiliate links · Leave a Comment

Stir-fry Noodles with Oyster Sauce

Jump to Recipe

This stir-fry noodles with oyster sauce is umami, savory, and packed with flavors! A simple 30-minute meatless dinner that everyone will love. 

A plate of noodles served with a pair of chopsticks with a bowl of noodles, tea, and chopped green onion beside.

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.

Jump to:
  • 💚Why you will love this recipe 
  • 🧄What you will need 
  • 📃Ingredients notes and substitutions 
  • 🔪How to make 
  • ✅Helpful tips 
  • ✨Variations and add-ins 
  • 🥟How to serve 
  • ❔Commonly asked questions
  • 🍜More vegan noodle recipes
  • 📖 Recipe

💚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 needed like oyster sauce, sugar, soy sauce, garlic, sesame oil, and onion.
Ingredients needed like noodles, cabbage, carrot, red pepper, and bean sprouts.

📃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. 

Stir-fry sauce in a small bowl with a spoon beside with 2 empty sauce dishes in the background.

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. 

Cooked onion in a black wok on a grey background.
Garlic and onion in a black wok on a grey background.

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. 

Cooked carrot and red pepper in a wok.
Adding cabbage to cooked red bell pepper and carrot in a black wok.

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! 

Pouring stir-fry sauce to a wok of veggies and noodles.
Oyster sauce noodles in a black wok.

✅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. 

Taking out some noodles from a plate of noodles with a cup of tea and chopped green onion in the background.

🥟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

Is oyster sauce vegan?

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.

Does oyster sauce taste fishy?

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.

Why are my stir-fry noodles soggy?

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.

A plate of noodles served with chopsticks with a cup of tea and chopped green onion in the background.

🍜More vegan noodle recipes

  • A bowl of pho served with spoon with chopsticks, green onion, and condiments beside.
    Vegan Pho with Tofu
  • A bowl of miso ramen with a pair of chopsticks, minced tofu, and carrot beside.
    Simple Vegan Miso Ramen (with minced tofu)
  • A plate of stir-fry noodles served with chopsticks with chili flakes and a cup of tea beside.
    Stir-fry Rice Vermicelli Noodles (fried bee hoon)
  • A plate of noodles served with black bean sauce with a pair of chopsticks beside.
    Vegan Jjajangmyeon (Korean black bean sauce noodles)

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📖 Recipe

A plate of noodles served with chopsticks with another bowl of noodles, tea, and chopped green onion beside.

Stir-fry Noodles with Oyster Sauce

Meesha
This stir-fry noodles with oyster sauce is umami, savory, and packed with flavors! A simple 30-minute meatless dinner that everyone will love.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 12 minutes mins
Total Time 27 minutes mins
Course Main Course
Cuisine Chinese
Servings 4 servings
Calories 269 kcal

Equipment

  • non-stick wok

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
Prevent your screen from going dark

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

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. 
  • 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. 

Save this recipe!

Email yourself a link to this page and come back later.

Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.

Nutrition

Calories: 269kcalCarbohydrates: 59gProtein: 5gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 620mgPotassium: 290mgFiber: 4gSugar: 6gVitamin A: 3520IUVitamin C: 58mgCalcium: 49mgIron: 1mg

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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5 from 2 votes (2 ratings without comment)

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A headshot of Mee Sha leaning on a handrail.

Hi, nice to meet you! I am Mee Sha, a final-year dietetic student passionate about nutrition, cooking, and food. This blog was created to share my favorite plant-powered recipe!

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