Noodle Knowledge
Stir-Fried Wheat Noodles with Ginger Garlic Paste and Crisp Vegetables
25 minutes
Serves 4
DinnerChineseDairy-freeNut-free
Herb's take
Chinese takeout meets culinary lab: this dish shows off the speed and flavor of true stir-frying, with ginger garlic paste driving the aromatic engine. You'll master wok technique and learn why heat management is the not-so-secret ingredient.
Equipment needed
- Wok
Ingredients
Yield
4
Instructions
- 01Bring a large pot of water to a boil. Cook the dried noodles according to package directions until just al dente. Drain, rinse briefly under cold water, and toss with 1 teaspoon vegetable oil to prevent sticking.
- 02In a small bowl, whisk together soy sauce, oyster sauce, dark sesame oil, rice vinegar, and sugar until dissolved. Set aside.
- 03Heat a wok or large, heavy skillet over high heat until just smoking. Add remaining vegetable oil and swirl to coat.
- 04Add the ginger garlic paste and stir-fry for 30 seconds until fragrant but not browned.
- 05Add carrots, bell pepper, and snap peas. Stir-fry for 2-3 minutes until vegetables are crisp-tender.
- 06Add cooked noodles and green onions. Toss everything together with tongs or two spatulas.
- 07Pour in the sauce and stir-fry vigorously for 1-2 minutes until noodles are evenly coated and glossy.
- 08Taste and adjust seasoning with salt and pepper if needed. Serve immediately, garnished with extra green onions if desired.
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