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Plate of savory fried noodles garnished with vegetables and herbs

Fried Noodles

A delightful homemade fried noodles dish featuring crispy yakisoba noodles, colorful vegetables, and your choice of protein, all tossed in a flavorful sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

Noodles
  • 1 pack Yakisoba Noodles Fresh or frozen; can substitute with udon or lo mein noodles.
Vegetables
  • 1 tablespoon Vegetable Oil High smoke point oil like canola or peanut oil recommended.
  • 2 cups Chopped Cabbage Use fresh green cabbage for crunch.
  • 1 cup Julienned Carrots Fresh or pre-packaged to save time.
  • 1 cup Sliced Bell Peppers Mix of colors for visual appeal.
  • 1 medium Onion, sliced Yellow or white onion preferred.
  • 1 cup Chopped Green Onions For garnish.
  • 1 tablespoon Pickled Ginger For garnish.
Protein
  • 1 cup Protein of choice (chicken, pork, or tofu) Choose your preferred protein.
Sauce
  • 4 tablespoons Yakisoba Sauce Can be store-bought or homemade with soy sauce, Worcestershire sauce, and ketchup.

Method
 

Preparation
  1. Heat oil in a large pan or wok over medium heat.
  2. Add your protein of choice and cook for 5-7 minutes or until browned and cooked through. Remove from the pan and set aside.
Cooking
  1. In the same pan, stir-fry the sliced onions, julienned carrots, chopped cabbage, and sliced bell peppers for 4-5 minutes, until tender and slightly caramelized.
  2. Push the cooked vegetables to one side of the pan and add the yakisoba noodles to the other side. Cook them for 2-3 minutes to let them crisp up.
  3. Pour the yakisoba sauce over the noodles and mix everything together, folding the vegetables and protein back in. Stir-fry for an additional 2-3 minutes.
  4. Remove from heat and garnish with chopped green onions and pickled ginger. Serve hot.

Notes

Tips for success: Ensure your pan is hot before adding oil, avoid overcrowding the pan, and do not overcook the vegetables to maintain their crunch.