This dish starts with a golden, crackly noodle cake ā pan-fried until the underside turns deep amber and shatteringly crisp, then flipped to crisp up the second side too. While that cake holds its shape, a fast stir-fry comes together with garlic, fresh ginger, julienned carrot, and napa cabbage, all tossed in a glossy, savory sauce built on soy sauce, a splash of Shaoxing wine, and a touch of sugar and cornstarch for that classic take-out sheen. Crunchy bean sprouts and scallions get folded in right at the end, keeping their bite and color. Spooned over the crackling noodle base, every forkful contrasts that crisp bottom layer with the tender, saucy vegetables on top. It's a satisfying, restaurant-style plate that fits neatly into a vegetarian rotation, no delivery app required.
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
Bring a large pot of water to a boil. Cook the egg noodles according to package directions until just tender, then drain in a colander and rinse under cold water. Shake off as much water as possible, transfer to a bowl, and toss with the sesame oil and 1 tbsp of the neutral oil until the noodles are evenly coated and separated.
In a small bowl, whisk together the oyster sauce, 2 tbsp soy sauce, Shaoxing wine, sugar, cornstarch, and chicken broth until the cornstarch is fully dissolved. Set aside.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
