Veggie Pan-Fried Noodles

Step 1

For the noodles: Put the noodles in a large bowl or colander and toss gently to separate the strands.

Step 2

For the sauce: In a medium mixing bowl, whisk together the soy sauce, dark soy sauce, Chinese rice wine, sugar and sesame oil until the sugar is dissolved. Set aside.

Step 3

For the stir-fry: Heat a wok or large skillet over high heat until hot but not smoking. Add 2 tablespoons of the neutral oil and swirl to coat the bottom of the skillet. Add the broccoli and sugar snaps. Stir-fry until bright green and charred in places, 1 to 2 minutes. Add the carrot, cabbage, ginger, scallion whites, garlic and salt and cook until the vegetables are crisp-tender and the garlic is fragrant, 1 to 2 minutes.

Step 4

Make space in the middle of the pan and add the remaining 2 tablespoons neutral oil. Add the noodles and toss to coat in the oil. Cook, tossing occasionally, until the noodles are browned in places, 1 to 2 minutes. Pour in the sauce. Cook, tossing constantly, until the sauce reduces and glazes the noodles and vegetables, 1 to 2 minutes more. Toss in the scallion greens and serve immediately.

Step 5

These are best eaten as soon as they are made, but leftovers will keep for 2 to 3 days in a sealed container in the refrigerator.