Serves 2
25 min
15-Minute Asian Noodles
Recipe GLPRf61798cfc67576
Quick and satisfying stir-fried fresh Asian noodles tossed with tender vegetables, aromatic sauces, and fragrant scallions. This restaurant-style dish comes together in just 15 minutes of active cooking, making it perfect for a weeknight meal or appetizer. The combination of oyster sauce, Maggi seasoning, and rice wine creates a savory, umami-rich coating that clings beautifully to each strand of noodle.
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Ingredients
1 medium carrot, thinly sliced or shredded
2 tablespoons cooking oil (canola or vegetable)
1/2 cup fresh mushrooms, sliced (enoki, shiitake, or button mushrooms)
1 teaspoon Maggi seasoning sauce (or substitute with 2 teaspoons soy sauce)
2 tablespoons oyster sauce
1 tablespoon Chinese rice wine (or dry sherry as substitute)
2 scallions, cut into 1-inch lengths
1 pound fresh Asian noodles (refrigerated or frozen from Asian market)
1/4 cup reserved hot noodle cooking water
Directions
Bring 6 cups of water to a rolling boil in a large pot. Add the fresh Asian noodles and cook according to package directions, gently stirring with chopsticks to separate the strands. Once the noodles are tender and cooked through, carefully pour off 1/4 cup of the hot cooking water into a small bowl and set aside. Drain the remaining noodles in a colander and set them aside.
While the noodles are cooking, prepare all your ingredients: thinly slice the carrot, slice the mushrooms, and cut the scallions into 1-inch lengths. This multitasking approach ensures everything is ready when you begin the final stir-fry step.
Heat a wok or large frying pan over high heat until very hot and just beginning to smoke. Add the cooking oil and swirl to coat the bottom and sides of the pan evenly.
Immediately add the scallion pieces and stir-fry for approximately 10 seconds until fragrant and slightly softened.
Add the sliced carrot to the pan and stir-fry for about 30 seconds, tossing constantly, until the carrot begins to soften slightly.
Add the sliced mushrooms to the pan and stir-fry for another 30 seconds, maintaining high heat and constant motion.
Pour in the oyster sauce, Maggi seasoning, rice wine, and the reserved 1/4 cup of hot noodle cooking water. Stir everything together and cook for 30 seconds, allowing the sauces to combine and warm through.
Add the cooked and drained noodles to the pan. Using two utensils (chopsticks or tongs), toss and stir the noodles continuously for about 1 minute, ensuring all the strands are well coated with the sauce and all ingredients are evenly distributed. Serve immediately while hot.
