As a giant noodle lover, I needed to figure out a way to get to the stir fried noodle goodness to my table without doing take-out, and I think I finally have it down. I’ve made this three times this week, and they are slurpalicious! No joke, these are hands down the best stir fried noodles ever!
You can dress it up with diff veggies or proteins, but it’s the sauce that is clutch and makes it extra delicious. And the best part is, you can grab all of the ingredients at your regular grocery store or you may even already have them in your pantry.
You can make it extra spicy, or not spicy at all! Literally, you can change it up to how you wanna eat it, and that is the beauty of these noodles!
Anything that comes together in my house within 20 minutes is always a win. You could easily cut up all the veggies on a Sunday if you meal prep (grab my meal planning worksheets here!), and you’d literally have to drop all the sauce ingredients into a bowl, whisk it together, and you’ll have dinner on the table in lightning speed.
So without further ado, let’s get cookin’ on the best stir fried noodles ever!
Ingredients:
- 8 oz rice noodles (I can normally find ones in the asian section of my grocery store..if not, I would use linguine)
- 3 cloves, minced
- 1 thumb of ginger, minced
- 8 ounces of mushrooms, sliced thinly
- 4-5 mini Sweet peppers, sliced thinly (you could also just use one regular bell pepper, any color is fine!)
- 1 bunch of green scallions, cut into 2 inch pieces, white and green parts divided
- 2-3 tbsp of avocado oil (or any high heat cooking oil will do!)
- 1/4 cup of packed brown sugar
- 1/2 cup of soy sauce (if you only have the reduced-sodium one, that’s fine)
- 2 tbsp of hoisin sauce
- 2 tsp of sesame oil
- 1/4 tsp of crushed red pepper (skip if you don’t want any heat)
- 1/4 tsp of fresh ground pepper
- 1 tbsp cornstarch
- Lime for garnish (optional)
- Peanuts for garnish (optional)
Directions:
- Cook the noodles according to the directions on the package. Put them aside and make sure to either add a little bit of oil, or soak them in cold water to keep them from sticking while you make the sauce.
- In a small bowl, whisk together the brown sugar, soy sauce, hoisin sauce, sesame oil, crushed red pepper, ground pepper, and the cornstarch. Set aside.
- Heat the avocado oil in a large pan on medium to high heat. Throw in the garlic and ginger and saute for about 30 seconds to a minute until fragrant. Add in the whites of the scallions, the sweet peppers, and saute all of it for about 4-5 minutes.
- Add in the noodles and the sauce and give it a good toss to make sure all the noodles are coated with the sauce! Serve immediately with a wedge of lime! You can always add crushed peanuts on top to add another dimension of crunch!
Notes:
- Feel free to add any types of protein to this! I like shrimp, beef, and chicken! Just make sure to cook it before you add in the veggies in step 3.
- Add any other veggies if you have them on hand! Baby corn, broccoli, snap peas, cabbage, etc!
- * 8 oz rice noodles (I can normally find ones in the asian section of my grocery store..if not, I would use linguine)
- * 3 cloves, minced
- * 1 thumb of ginger, minced
- * 8 ounces of mushrooms, sliced thinly
- * 4-5 mini Sweet peppers, sliced thinly (you could also just use one regular bell pepper, any color is fine!)
- * 1 bunch of green scallions, cut into 2 inch pieces, white and green parts divided
- * 2-3 tbsp of avocado oil (or any high heat cooking oil will do!)
- * 1/4 cup of packed brown sugar
- * 1/2 cup of soy sauce (if you only have the reduced-sodium one, that's fine)
- * 2 tbsp of hoisin sauce
- * 2 tsp of sesame oil
- * 1/4 tsp of crushed red pepper (skip if you don't want any heat)
- * 1/4 tsp of fresh ground pepper
- * 1 tbsp cornstarch
- * Lime for garnish (optional)
- * Peanuts for garnish (optional)
- 1. Cook the noodles according to the directions on the package. Put them aside and make sure to either add a little bit of oil, or soak them in cold water to keep them from sticking while you make the sauce ingredients.
- 2. In a small bowl, whisk together the brown sugar, soy sauce, hoisin sauce, sesame oil, crushed red pepper, ground pepper, and the cornstarch. Set aside.
- 3. Heat the avocado oil in a large pan on medium to high heat. Throw in the garlic and ginger and saute for about 30 seconds to a minute until fragrant. Add in the whites of the scallions, the sweet peppers, and saute all of it for about 4-5 minutes.
- 4. Add in the noodles and the sauce and give it a good toss to make sure all the noodles are coated with the sauce! Serve immediately! =)
- * Feel free to add any types of protein to this! I like shrimp, beef, and chicken! Just make sure to cook it before you add in the veggies in step 3.
- * Add any other veggies if you have them on hand! Baby corn, broccoli, snap peas, cabbage, etc!
When you make the recipe, please SHARE with me though Facebook or Instagram! And don’t forget to pin it so you can find this easily and share with others!
