Tulo

Oriental Noodles Recipe

Boiling the noodles just shy of done and finishing them in the hot wok sauce lets them soak up flavor without turning mushy, and a cornstarch-thickened soy-sesame sauce clings to every strand instead of pooling at the bottom of the bowl.

Prep
15 min
Cook
15 min
Total
30 min
Servings
4

Ingredients

Servings4
  • 10 oz lo mein or spaghetti noodles
  • 3 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 1/2 cups carrots, julienned
  • 3 cups green cabbage, shredded
  • 1 medium red bell pepper, sliced thin
  • 4 stalks green onions, sliced
  • 4 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp sugar
  • 1 tsp cornstarch
  • 1 tbsp sesame seeds, toasted

Nutrition per serving

Calories
713
Protein
21g
Carbs
123g
Fat
18g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Bring a large pot of water to a boil and cook the noodles 1-2 minutes short of the package's shortest time, until just barely underdone. Drain, rinse briefly under cold water to stop the cooking, and toss with a teaspoon of oil so they don't clump.
  2. 2In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, sugar, and cornstarch until the cornstarch dissolves; set the sauce aside.
  3. 3Heat a wok or large skillet over high heat until it just starts to smoke, then add the vegetable oil and swirl to coat.
  4. 4Add the garlic and ginger and stir constantly for 15-20 seconds, until fragrant but not browned.
  5. 5Add the carrots and bell pepper and stir-fry for 2 minutes, then add the cabbage and stir-fry another 2 minutes, until the vegetables are just crisp-tender.
  6. 6Push the vegetables to one side, add the drained noodles to the empty side of the pan, and pour the sauce over everything.
  7. 7Toss constantly with tongs for 1-2 minutes, until the sauce thickens and coats the noodles evenly and everything is heated through.
  8. 8Remove from heat, stir in most of the green onions, and divide among bowls. Top with the remaining green onions and toasted sesame seeds.
How to Season a Wok

Tips & variations

  • Add sliced chicken breast, shrimp, or thin-cut beef: cook it first in the empty pan until browned, remove, then continue with the vegetables and add it back in with the noodles.
  • Swap in whatever vegetables are on hand: snow peas, bean sprouts, and sliced mushrooms all work well in place of the cabbage or pepper.
  • For a spicier version, stir in a teaspoon of chili garlic sauce or a few dashes of sriracha along with the sauce mixture.
  • Rice noodles or udon can replace lo mein noodles; adjust the pre-boil time according to that noodle's package directions since they cook much faster.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-high heat with a splash of water or soy sauce to loosen the sauce, since microwaving alone can leave the noodles dry and clumped.

Tips from the Tulo kitchen

  • Have all the vegetables cut and the sauce mixed before turning on the heat; once stir-frying starts, there's no time to chop anything.
  • If the noodles clump together before hitting the pan, run them briefly under warm water and separate them with your hands before adding them to the wok.

FAQ

What are 'oriental noodles' exactly?

It's a dated catch-all term for stir-fried Asian-style wheat noodle dishes similar to lo mein or chow mein, tossed with vegetables in a soy-based sauce rather than a specific named dish.

Can I make this dish vegetarian?

Yes. Swap the oyster sauce for a mushroom-based vegetarian stir-fry sauce or an extra tablespoon of soy sauce plus a pinch of sugar to keep the same salty-sweet balance.

Why did my noodles turn out mushy?

They were likely boiled fully tender before hitting the wok. Undercook them by a minute or two so they finish softening in the hot sauce instead of overcooking twice.

Can I use dried spaghetti instead of fresh lo mein noodles?

Yes, spaghetti is a close substitute in texture and thickness. Boil it slightly underdone just as you would fresh noodles, then proceed with the recipe as written.

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