Ingredients

Check off ingredients as you go

Serves 6

• 500g (1 lb) wheat noodles
• 2 onions, thinly sliced
• 2 carrots, cut into julienne (thin matchsticks)
• 200g (7 oz) mushrooms (black, shiitake, or button mushrooms)
• 250g (9 oz) broccoli (frozen works great) or bok choy, rinsed and chopped
• 3 scallion stalks, cut into sections (or green onions)
• 1 handful bean sprouts (mung beans)
• 2 tablespoons neutral oil
• 1 teaspoon fish sauce (nuoc mam)
• 1 teaspoon cornstarch
• 1 cm (½ inch) fresh ginger, finely chopped
• 2-3 garlic cloves, minced
• 1 teaspoon sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons vegetarian oyster sauce substitute (mushroom sauce)
• To serve
• Small bunch fresh cilantro, chopped

If you change the number of serving, consider adjusting cooking times!

1. Cook the noodles according to package instructions, rinse, drain, then place in a bowl with a little soy sauce and neutral oil (to prevent them from sticking together as they cool).
2. In a very hot wok or skillet, add 2 tablespoons neutral oil and stir-fry the onions with the ginger and garlic until softened.
3. Add the julienned carrots, broccoli, sliced mushrooms, then the chopped scallions. In a separate bowl, mix the sesame oil, soy sauce, fish sauce, and cornstarch with half a glass of water. When the vegetables are almost cooked, add the bean sprouts, pour in the bowl contents, add back the noodles, toss everything together, then turn off the heat. Sprinkle with cilantro and enjoy as is or serve with protein.

Time Management Tips

• Serve these noodles with Asian sesame chicken, chicken with black mushrooms and bamboo shoots, or stir-fried beef.
• To add quick protein to these noodles, push the vegetables to one side of the wok and add 2 beaten eggs, letting them set on one side before scrambling them at the end to mix with the vegetables.