Ingredients:

  • 1 pound (450g) dried egg noodles
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame oil
  • 3 tablespoons soy sauce
  • 2 tablespoons dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • ½ teaspoon ground white pepper
  • ½ teaspoon chili garlic sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 medium onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 cup shredded cabbage
  • 1 cup sliced carrots
  • 4 scallions, chopped
  • 8 ounces (225g) cooked chicken, shrimp, tofu, or pork, sliced (optional)

Instructions:

  1. Cook noodles according to package directions until al dente. Drain and rinse with cold water. Toss with 2 tablespoons vegetable oil and sesame oil.
  2. In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, rice vinegar, sugar, white pepper, and chili garlic sauce. Set aside. Whisk cornstarch and water together.
  3. Heat 1 tablespoon vegetable oil in a wok over high heat. Add minced garlic and ginger and stir-fry for 30 seconds, until fragrant.
  4. Add sliced onion, red bell pepper, green bell pepper, cabbage, and carrots to the wok. Stir-fry for 3-4 minutes, until slightly softened.
  5. If using, add cooked chicken, shrimp, tofu, or pork to the wok. Stir-fry for another minute to heat through.
  6. Add the cooked noodles to the wok. Pour the sauce over the noodles and vegetables. Toss together. Add the cornstarch slurry and stir until the sauce thickens, about 1 minute.
  7. Garnish with chopped scallions. Serve immediately.