Easy Noodle Stir Fry Recipe

Some days, I feel like carrying this baby around is the most awkward, cumbersome task I’ve ever been responsible for. Other times, I feel like I could do this forever. I love feeling the kicks, pushes and hiccups that help keep our little boy busy in there. I love the slightly swollen feet, complete exhaustion and frequent heartburn less. When days are a little more difficult and all I can bring myself to do is put my feet up and rest, I am fortunate to have a very sweet husband who takes the reins and makes dinner, does the cleaning, and much more.

When Brad isn’t home, I try to keep things as simple as possible. Soup, sautéed vegetables with an egg, smoothies, or some form of noodles. This noodle stir fry is a perfect and fast meal that I can make from start to finish in just over 10 minutes. Garlic and ginger bring life to the noodles, while oyster sauce, honey and a touch of chili oil provide the perfect sauce.

I like to let the noodles fry in the pan for an extra couple of minutes without being touched so that they create a beautiful, crispy crust that adds texture and enhanced flavor to the dish. You can get creative by adding scallions, shiitake mushrooms, shrimp, chicken…anything you have in the refrigerator. Or, if you’re like me on some occasions and just don’t have anything extra, enjoy the noodles as they are. Either way, you’ll be pleased with how easy these noodles are to make and how quickly you can enjoy eating them!

Easy Noodle Stir Fry

Makes 2 servings

8 oz. dried chuka soba (ramen noodles)

1 teaspoon sesame oil

1/2 teaspoon grated garlic

1 teaspoon grated fresh ginger

1 tablespoon oyster sauce

1/2 teaspoon light soy sauce

1 teaspoon honey

1/4 teaspoon chili oil

toasted sesame seeds (optional)

Bring a pot of water to a boil. Add the noodles and cook until al dente, about 4 minutes. Drain and rinse with cold water to stop the cooking process. Set aside.

Heat the sesame oil in a medium non-stick skillet over medium-high heat. Add the garlic and ginger and cook for 30 seconds until fragrant. Add the oyster sauce, soy sauce, honey and chili oil. Cook until the sauce begins to bubble and add the cooked noodles. Toss in the sauce until all the noodles are coated. If you like more of a crust on the noodles, spread them out in the pan and allow the noodles to cook, untouched, for about 1 minute. Check to see if they have started to brown. If they are golden and crisp, transfer them to your serving bowl. If not, let them sit a little while longer.

Sprinkle with the sesame seeds and enjoy!