Stir-fry Noodles with Oyster Sauce

5 from 2 votes

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

Prep Time15

Cook Time12

Total Time27

Course: Main Course

Cuisine: Chinese

Diet: Vegan, Vegetarian

Servings: servings

Calories: 269kcal

Author: Meesha

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

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

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.