Photo of Crispy Pan-Fried Noodles with Stir-Fried Veggies by WW

Crispy Pan-Fried Noodles with Stir-Fried Veggies

10
PersonalPoints™ per serving
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
The magic of this dish is in the incredible contrast of textures. To start, fresh noodles are fried and crisped in a touch of oil. Then they’re topped with saucy, snappy veggies, allowing some noodles to soften while the rest remain crunchy. If you can’t find chow mein or Chinese egg noodles, swap in vermicelli or thin spaghetti, cooked al dente.

Ingredients

Cooking spray

4 spray(s)

Uncooked egg noodles

10 oz, Chinese variety

Canola oil

1 tbsp(s), divided

No-salt-added chicken stock

1 cup(s)

Cornstarch

2 tbsp(s)

Low sodium soy sauce

2 tbsp(s)

Oyster sauce

1½ tbsp(s)

Baby bok choy

8 oz

Toasted sesame oil

1 tbsp(s)

Uncooked broccoli

2 cup(s), small florets

Uncooked pea pods (snow, sugar snap)

2 cup(s), halved lengthwise

Uncooked scallion(s)

1 cup(s), chopped

Sweet red pepper(s)

1 small, thinly sliced

Garlic clove(s)

3 clove(s), large, minced

Instructions

  1. In large pot of lightly salted boiling water, cook noodles according to package directions until al dente. Drain noodles.
  2. Bring a Heat a 12-inch nonstick skillet over medium-high. Divide the noodles into 4 equal portions, shaping each into a 5-inch circle. Add 1 1⁄2 tsp of the canola oil to the pan and swirl to coat. Add 2 portions of noodles and cook, undisturbed, until crispy and browned on the bottom, about 5 minutes. Coat the top of the noodles with cooking spray. Turn the noodles over and cook until crispy and browned on the bottom, about 5 minutes. Remove from the pan. Repeat with the remaining canola oil and noodles.
  3. Meanwhile, in a medium bowl, whisk the stock, cornstarch, soy sauce, and oyster sauce. Thinly slice the bok choy stems and coarsely chop the leaves.
  4. In a wok or 12-inch skillet, heat the sesame oil over medium-high. Add the broccoli and cook for 4 minutes, tossing. Add the bok choy stems, snow peas, scallions, bell pepper, and garlic. Cook for 5 minutes, stirring often. Add the bok choy leaves and cook for 1 minute. Whisk the sauce and stir into the vegetable mixture. Cook until the sauce thickens, about 1 minute. Spoon the vegetables and sauce over the crisped noodles.
  5. Serving size: 1 noodle section and about 1 cup vegetables