Large Batch Stir-Fried Noodles with Vegetables

Yields: 8-10 servings
Prep time: 30 minutes
Cook time: 20-30 minutes
Ingredients:
For the Noodles:
3 lbs fresh or dried egg noodles (Chow Mein noodles or similar)
2-3 tbsp sesame oil (for tossing cooked noodles)
For the Sauce:
1 cup soy sauce (low sodium preferred)
1/2 cup oyster sauce (or vegetarian stir-fry sauce)
1/4 cup dark soy sauce (for color, optional)
1/4 cup Shaoxing wine or dry sherry
1/4 cup sugar
2 tbsp rice vinegar
1 tbsp sesame oil
1 tsp white pepper
2-3 tbsp cornstarch (mixed with 1/4 cup cold water to form a slurry)
For the Vegetables & Protein (adjust to your liking):
2-3 lbs mixed stir-fry vegetables (e.g., carrots, cabbage, bell peppers, broccoli florets, snap peas, mushrooms, onions, bok choy, bean sprouts) – sliced or chopped
2-3 lbs protein of choice (e.g., chicken breast, pork loin, beef sirloin, shrimp, tofu) – sliced thinly or cubed
1 large onion, sliced
6-8 cloves garlic, minced
2-3 inch piece ginger, minced
Cooking oil (vegetable, canola, or peanut oil)
Optional Garnishes:
Chopped green onions
Toasted sesame seeds
Chili oil
Equipment:
Large griddle, wok, or very large skillet/pot
Large bowls for mixing
Instructions:
Cook the Noodles:
Bring a large pot of salted water to a rolling boil.
Add the noodles and cook according to package directions until al dente (they should be firm but cooked through). Be careful not to overcook them, as they will cook more in the stir-fry.
Drain the noodles well and rinse quickly with cold water to prevent sticking.
Toss the drained noodles with 2-3 tablespoons of sesame oil to keep them from clumping. Set aside.
Prepare the Sauce:
In a medium bowl, whisk together the soy sauce, oyster sauce, dark soy sauce (if using), Shaoxing wine, sugar, rice vinegar, sesame oil, and white pepper.
Set aside. Just before using, whisk in the cornstarch slurry.
Cook the Protein (if using):
Heat a large griddle or wok over high heat and add a couple of tablespoons of cooking oil.
Add the sliced protein in batches if necessary to avoid overcrowding. Cook until browned and cooked through. Remove from the griddle/wok and set aside.
Stir-Fry Aromatics and Vegetables:
Add a little more oil to the griddle/wok if needed.
Add the sliced onions and stir-fry for 2-3 minutes until slightly softened.
Add the minced garlic and ginger and stir-fry for another minute until fragrant.
Add the harder vegetables first (like carrots, bell peppers, broccoli) and stir-fry for 3-5 minutes until they start to soften but are still crisp.
Add softer vegetables (like cabbage, bean sprouts) and stir-fry for another 2-3 minutes.
Combine Everything:
Push the vegetables to one side of the griddle (or remove them from the wok if you have limited space).
Add the cooked noodles to the other side of the griddle/wok.
Return the cooked protein to the griddle/wok.
Give the sauce a final whisk to ensure the cornstarch is mixed in, then pour the sauce evenly over the noodles, vegetables, and protein.
Using large spatulas or tongs, toss everything together vigorously, mixing the noodles, vegetables, protein, and sauce until everything is well combined and the noodles are coated and heated through. The sauce should thicken slightly.
Serve:
Transfer the stir-fried noodles to a large serving platter.
Garnish with chopped green onions and toasted sesame seeds, if desired.
Serve hot.
Enjoy your homemade stir-fried noodles!