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Crispy Pan-Fried Noodles with Stir-Fried Vegetables

Crispy pan-fried noodles with stir-fried veggies

Total Time
40 min
15 min
25 min
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.


Fresh egg noodles

280 g, Chinese egg or Singapore noodles

Canola oil

3 tsp, divided

Salt reduced chicken stock

1 cup(s), (250ml)


1½ tbs

Soy sauce

1½ tbs

Oyster sauce

1 tbs

Sesame oil

3 tsp, toasted variety


2 cup(s), small florets

Bok choy

220 g, baby variety

Snow peas

2 cup(s), cut in half

Green shallot(s)

1 cup(s), chopped

Red capsicum

1 small, finely sliced


3 clove(s), finely chopped

Oil spray

1 x 3 second spray(s)


  1. Divide noodles into 4 portions, shaping each into a 10-12cm nest. Heat canola oil in a large non-stick frying pan over medium-high heat. Add 2 portions of noodles and cook, without stirring, for about 5 minutes, or until crispy and browned on the bottom. Lightly spray the top of the noodles with oil. Flip noodles over and cook for a further 5 minutes, or until crispy and browned on the bottom. Transfer noodles to a paper towel-lined plate. Repeat process with remaining canola oil and noodles.
  2. Meanwhile, whisk stock, cornflour, soy sauce, and oyster sauce in a medium bowl. Heat sesame oil in a large, non-stick frying pan or wok over medium-high heat. Add broccoli and cook for 4 minutes. Add bok choy stems, snow peas, shallots, capsicum and garlic and cook for 5 minutes, stirring frequently. Add bok choy leaves and cook for 1 minute. Whisk sauce and stir into vegetable mixture. Cook for a further 1 minute, or until sauce thickens.
  3. Divide noodle nests among 4 serving bowls. Spoon stir fried vegetables over the top. Serve.