Description
A quick and delicious recipe for Pan Fried Noodles featuring vibrant bell peppers, tender sugar snap peas, and golden noodles.
Ingredients
Scale
- 8 ounces egg noodles or thin spaghetti
- 2 tablespoons vegetable oil (divided)
- 1 cup sliced bell peppers (mixed colors)
- 1 cup sliced mushrooms
- 1 cup sugar snap peas
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- Salt and pepper to taste
- 2 green onions, sliced for garnish
- 1 tablespoon sesame seeds for garnish
Instructions
- Begin by cooking the noodles according to the package instructions until al dente. Drain, rinse with cold water, and set aside.
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced bell peppers, mushrooms, and sugar snap peas. Stir-fry for about 4-5 minutes until they are tender-crisp.
- Remove the vegetables from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
- Add the cooked noodles to the skillet. Toss and cook for about 3-4 minutes until the noodles start to brown slightly.
- In a small bowl, mix together soy sauce, oyster sauce, sesame oil, and sugar. Pour the sauce over the noodles and toss to coat evenly.
- Return the vegetables to the skillet and stir everything together. Cook for an additional 2-3 minutes until heated through.
- Transfer the pan-fried noodles to a serving dish. Garnish with sliced green onions and sesame seeds.
Notes
Customize with your favorite protein and enjoy leftovers for up to 4 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg