Ingredients:

  • 12 oz (340g) egg noodles or rice noodles
  • Water for boiling
  • 2 tablespoons vegetable oil (30ml)
  • 1 medium onion, sliced
  • 1 bell pepper, sliced (any colour)
  • 2 cloves garlic, minced
  • 1-inch piece ginger, minced or grated
  • 2 cups mixed vegetables (e.g., broccoli, snow peas, carrots)
  • 1 cup cooked chicken, beef, or tofu, diced
  • 3 tablespoons soy sauce (45ml)
  • 1 tablespoon oyster sauce (15ml) or a vegan alternative
  • 1 teaspoon sesame oil (5ml)
  • Optional: 1 tablespoon honey or sugar for sweetness (15ml)
  • Green onions and sesame seeds for garnish

Instructions:

  1. Bring a pot of lightly salted water to a boil.
  2. Add noodles and cook according to package instructions until al dente. Drain and set aside.
  3. Heat vegetable oil in a wok over medium-high heat.
  4. Add sliced onion; sauté until translucent.
  5. Add bell pepper; cook for 2 minutes.
  6. Stir in minced garlic and ginger; sauté until fragrant (about 30 seconds).
  7. Toss in mixed vegetables; stir-fry until tender yet crisp.
  8. Add cooked chicken, beef, or tofu; stir until heated through.
  9. Drizzle soy sauce, oyster sauce, and sesame oil over the mixture.
  10. Stir in the cooked noodles and toss until evenly coated.
  11. (Optional) Add honey/sugar if desired; mix well.
  12. Garnish with chopped green onions and sesame seeds.
  13. Serve hot and enjoy!