Chinese Lucky Noodle Stir-Fry

Prep: 15 mins

Cook: 10 mins

Difficulty: Easy

Servings: 4 Servings

Noodles are often a part of Chinese Lunar New Year dinners because the long strands symbolize a long life. Now, there’s no guarantee that eating noodles will extend your life, but it’s a delicious way to round out a multi-course meal and make it a tad more special than the steamed white rice that’s usually part of a Chinese meal

Ingredients

1/4 cup water
2 tablespoons oyster sauce
1/2 teaspoon cornstarch
6 to 7 ounces dried thin Asian egg noodles
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
5 tablespoons vegetable oil, divided
1/2 medium yellow onion, thinly sliced
1/2 medium carrot, cut into matchsticks
1/2 medium red bell pepper, thinly sliced
1/2 medium green bell pepper, thinly sliced
1/2 teaspoon fine salt, divided
2 cups bean sprouts
2 ounces yellow chives, cut into 2-inch strips / pieces
1 tablespoon minced garlic
6 ounces Chinese barbecue pork, cut into matchsticks
3 medium scallions, halved lengthwise and cut into 1-inch pieces
Cilantro leaves, for garnish (optional)

Instructions

Bring a medium saucepan of water to a boil over medium-high heat. Meanwhile, place the water, oyster sauce, and cornstarch in a small bowl and stir until the cornstarch is dissolved; set aside.
When the water is boiling, add the noodles and cook until just tender, 3 to 4 minutes or according to package directions. Drain well. Transfer to a large bowl, add the soy sauce and sesame oil, and toss to combine; set aside.
Heat 2 tablespoons of the oil in a wok or large skillet over medium-high heat until shimmering. Add the noodles and stir-fry until heated through, about 1 minute. Transfer to a serving platter; set aside.
Heat 1 tablespoon of the oil in the now-empty pan until shimmering. Add the onion, carrots, and bell peppers; sprinkle with 1/4 teaspoon of the salt; and stir-fry until crisp-tender, about 2 minutes. Pour over the noodles in an even layer.
Heat 1 tablespoon of the oil in the now-empty pan until shimmering. Add the bean sprouts and yellow chives, sprinkle with the remaining 1/4 teaspoon salt, and stir-fry until crisp-tender, about 2 minutes. Pour over the onion and bell peppers in an even layer.
Heat the remaining 1 tablespoon of oil in the now-empty pan until shimmering. Add the garlic and stir-fry until fragrant, about 30 seconds. Stir the sauce again to make sure the cornstarch is dissolved, and add it and the barbecue pork to the pan. Stir and cook until the sauce is thickened, 1 to 2 minutes. Pour over the bean sprouts and chives in an even layer. Garnish with the scallions and cilantro and serve immediately.