Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 12,000+ healthy, delicious recipes
Photo of Crispy Pan-Fried Noodles with Stir-Fried Vegetables by WW

Crispy Pan-Fried Noodles with Stir-Fried Vegetables

8
Point(s)
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)

Trader Joe's Fresh noodles

10 oz, chow mein or Chinese egg noodles

Canola oil

1 Tbsp, divided

No-salt-added chicken stock

1 cup(s)

Cornstarch

2 Tbsp

Low sodium soy sauce

2 Tbsp

Oyster sauce

1½ Tbsp

Uncooked bok choy

8 oz, baby

Toasted sesame oil

1 Tbsp

Uncooked broccoli

2 cup(s), small florets

Uncooked pea pods (snow, sugar snap)

2 cup(s), halved crosswise

Uncooked scallion(s)

1 cup(s), chopped

Sweet red pepper(s)

1 small, thinly sliced

Garlic

3 medium clove(s), finely chopped

Instructions

  1. Heat a 12-inch nonstick skillet over medium-high. Divide the noodles into 4 equal portions, shaping each into a 5-inch circle. Add 1½ 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.
  2. 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.
  3. 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.
  4. Serving size: 1 noodle section and about 1 cup vegetables

More recipes for you

More recipes for you