This wok-charred noodle dish is loaded with texture and color: julienned carrots, thinly sliced onion, crunchy bean sprouts, and shredded napa cabbage all get quick-tossed over high heat until just tender-crisp. The noodles themselves pick up those coveted crisp, lightly charred spots from pressing them undisturbed in a screaming-hot wok before they're tossed back in with garlic, ginger, and green onion. A glossy, savory sauce ties every strand together, with a touch of sugar and white pepper rounding out the flavor so nothing tastes flat. Toasted sesame seeds scattered over the top add a final nutty crunch right before serving. It's a fast, satisfying stir-fry that comes together in one pan and works beautifully for a plant-based weeknight dinner. Serve it straight from the wok ā this is the kind of noodle dish that disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more ā4 servings
Cook the noodles in a large pot of boiling salted water according to package directions until just tender but still slightly firm, about 2ā3 minutes for fresh or 4ā5 minutes for dried. Drain in a colander, rinse briefly under cold water, and toss with 1 tsp sesame oil to prevent sticking. Set aside.
In a small bowl, whisk together the soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, and white pepper until the sugar dissolves. Set the sauce aside.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
