24/08/2026
Easy Stir-Fry Noodles!
Craving something quick, flavorful, and satisfying? These stir-fry noodles are packed with savory goodness, tender vegetables, and perfectly cooked noodles—all tossed in a delicious homemade sauce! 😋
Perfect for a quick lunch, dinner, or whenever that noodle craving hits.
Save this recipe and give it a try!
(1) Beef Teriyaki Noodles
Ingredients
* 1 lb flank steak, sliced thinly against the grain
* 1⁄4 cup cornstarch
* 8 oz egg noodles or lo mein noodles
* 2 tbsp vegetable oil, divided
* 3 cloves garlic, minced
* 1 tsp grated fresh ginger
* 1 small onion, sliced
* 1 red bell pepper, sliced
* 1 cup broccoli florets
* 2 carrots, cut into matchsticks
* 1⁄4 cup sliced green onions
Teriyaki Sauce:
* 1⁄2 cup low-sodium soy sauce
* 1⁄2 cup mirin (sweet rice wine)
* 1⁄4 cup brown sugar
* 2 tsp sesame oil
* 1 tbsp cornstarch mixed with 1 tbsp water
Instructions
1. In a bowl, toss the sliced beef with 1/4 cup cornstarch until evenly coated. Set aside.
2. Cook the noodles according to package directions. Drain and set aside.
3. Heat 1 tbsp oil in a large skillet or wok over high heat. Working in batches, stir fry the beef until browned, about 2-3 minutes. Remove and set aside.
4. Add the remaining 1 tbsp oil to the pan. Stir fry the garlic and ginger for 30 seconds. (follow the great savor ph for more recipes) Add the onion, bell pepper, broccoli, and carrots. Stir fry for 3-4 minutes until crisp-tender.
5. In a bowl, whisk together the soy sauce, mirin, brown sugar, sesame oil, and cornstarch slurry. Pour into the pan and bring to a simmer. Cook for 2-3 minutes until thickened.
6. Add the beef and noodles to the pan. Toss everything together until well coated in the teriyaki sauce.
7. Serve hot, garnished with sliced green onions. Enjoy!
(2) Shanghai Fried Noodles
Ingredients
NOODLES
* 300 g thick wheat noodles fresh or frozen
* ½ tbsp light soy sauce
* ½ tsp dark soy sauce
* ½ tbsp oil
MEAT
* 150 g pork loin or chicken thigh
* 1 tsp Shaoxing wine
* ¼ tsp salt
* ⅛ tsp white pepper
* 1 tsp cornstarch
* 1 tsp oil
VEGETABLES
* 4-5 shiitake mushrooms fresh or rehydrated and sliced
* 100 g baby bok choy a handful
STIR-FRY SAUCE AND SEASONING
* 1½-2 tbsp oil
* 1 tbsp light soy sauce
* 1 tsp dark soy sauce add more for darker color
* ¼ tsp sugar
* ½ tbsp lard optional
* Salt to taste optional
Instructions
1. Slice the pork loin into thick pieces, then cut into strips. Marinate with Shaoxing wine, salt, white pepper, cornstarch, and oil. (follow the great savor ph for more recipes) Set aside.
2. Boil the thick wheat noodles for 2–3 minutes, until almost cooked through but still slightly firm in the center.
3. Rinse the noodles under cold water and drain well.
4. Mix the noodles with light soy sauce, dark soy sauce, and oil. Set aside.
5. Heat a wok or large pan over medium-high heat. Add oil. Stir-fry the meat until it just changes colour.
(3) Soy Sauce Pan Fried Noodles
Ingredients
* 5 oz dried thin egg noodles
* 1 tablespoon light soy sauce
* ½ tablespoon dark soy sauce
* ½ tablespoon Shaoxing rice wine
* ¼ teaspoon sugar
* ⅛ teaspoon ground white pepper
* 3 tablespoon neutral cooking oil
* 4 stalk scallions, cut into slivers, separate the white and green parts
* 3 clove garlic, sliced
* 1 cup bean sprouts
* 1 teaspoon sesame oil
Instructions
Parboil the noodles
* Bring plenty of water to a full boil. Add the noodles and leave to cook until they’re slightly undercooked. Transfer them to a colander and rinse under running water. Drain well and set aside.
Mix the sauce
* In a small bowl, mix light soy sauce, dark soy sauce, Shaoxing rice wine, sugar, and white pepper. Set aside.
Pan-fry the noodles
* Heat a wok or a skillet until hot, then add 2 tablespoons of oil and swirl it around to cover a large surface (if using non-stick cookware, add oil first then heat up).
* Put in the drained noodles. Use chopsticks to loosen the strands and spread them out. (follow the great savor ph for more recipes) Leave to fry over high heat until the noodles touching the surface become a little stiff. Flip the noodles to crisp the other side. Then transfer them to a plate.
Stir-fry the dish
* Add the remaining 1 tablespoon of oil to the wok. Sizzle the white part of the scallions and garlic until fragrant.
* Stir in the noodles then pour the sauce mixture over. Toss constantly so that each strand is coated with the seasoning.
* Finally, add bean sprouts, the green part of the scallions, and sesame oil. Stir-fry for a further 15 seconds or so. Dish out and serve immediately.
(4) Beef Pan-Fried Noodles
Ingredients
* 8 oz flank steak (or skirt steak) , thinly sliced against the grain
* 8 oz fresh Hong Kong pan fry noodles (or other type of thin noodles)
Meat & Marinade
* 2 tablespoons Shaoxing wine (or dry sherry)
* 2 teaspoons cornstarch
* 1/4 teaspoon salt
Sauce
* 1 cup low-sodium beef broth
* 2 tablespoons soy sauce
* 2 tablespoons oyster sauce
* 1 tablespoon Shaoxing wine (or dry sherry)
* 2 tablespoons cornstarch
* 1 teaspoon sugar
* 1/4 teaspoon Chinkiang vinegar
* 1/4 teaspoon white pepper
Stir-Fry
* 4 tablespoons peanut oil , divided
* 4 heads baby bok choy , quartered
* 4 cloves garlic , minced
* 1 " ginger , minced
* 1/2 yellow onion , sliced
* 1/2 carrot , sliced into strips
Instructions
1. Combine the beef and the marinade ingredients in a medium-sized bowl. Toss with your hands to coat the beef evenly and let marinate while preparing other ingredients.
2. Combine the sauce ingredients in a medium-sized bowl and stir to mix thoroughly.
3. Prepare the noodles according to package directions. Drain and set aside in a colander to dry.
4. Heat a large heavy-bottomed pan (nonstick or carbon steel) with 2 tablespoons of peanut oil over medium-high heat until hot. (follow the great savor ph for more recipes) Spread the noodles into a patty shape. Cook without flipping until the bottoms turn golden. Turn the noodles to fry the other side until golden. Drizzle in a bit more oil to help with the frying, if needed. Once done, transfer the noodles to a big serving plate.
5. Pour 1 tablespoon of oil into the same pan. Add the beef and spread it out in a single layer using a pair of tongs or chopsticks. Let cook undisturbed for 30 seconds or so, or until the bottom turns golden brown. Flip to cook the other side until browned. Stir a few times until the beef is cooked (it’s OK if there’s a hint of pink inside), transfer to a big plate, and set aside.
6. Add the remaining 1 tablespoon of oil to the pan. Add the onion and carrots. Quickly stir a few times to mix well. Add the ginger and garlic. Stir and cook for 30 seconds to release the fragrance.
7. Add the bok choy. Cook and stir for another minute, until the veggies start to soften.
8. Stir the sauce thoroughly to dissolve the cornstarch completely and pour the sauce into the pan. Stir and cook to bring the sauce to a boil, and cook until it starts to thicken.
9. Add the cooked beef back into the pan. Stir to mix everything well. Once the sauce reaches the desired consistency, pour everything over the fried noodles.
10. Serve immediately as a main dish.
(5) Honey Soy Chicken Noodle Stir Fry
Ingredients
* 8 ounces noodles (egg noodles, rice noodles, or udon)
* 1 pound chicken breast, thinly sliced
* 2 tablespoons vegetable oil
* 2 cups mixed vegetables
* 3 cloves garlic, minced
* 1 tablespoon ginger, minced
* 1/4 cup soy sauce
* 1/4 cup honey
* 1 tablespoon rice vinegar
* 1 teaspoon sesame oil (optional)
* Sesame seeds (optional)
* Green onions, sliced (optional)
Instructions
1. Cook noodles according to package instructions, then drain.
2. Heat oil in a skillet and cook chickenuntil fully done, then remove.
3. Stir-fry garlic and ginger, then add vegetables and cook until tender-crisp. (follow the great savor ph for more recipes)
4. Return chicken to the pan.
5. Mix soy sauce, honey, vinegar, and sesame oil, then add with noodles.
6. Toss everything together until heated through.
7. Serve hot with optional garnishes.
(6) Chicken Chow Mein
Ingredients
For the chicken
* 1 piece chicken breast, about 180g/6.3oz
* ½ tablespoon cornstarch, or tapioca starch
* 1 pinch salt
* 1 tablespoon water
* 1 teaspoon sesame oil
For the sauce
* 1 tablespoon light soy sauce
* 1 teaspoon dark soy sauce
* 1 tablespoon oyster sauce
* 1 pinch black pepper, freshly ground
For the stir fry
* 2 tablespoon neutral cooking oil, divided
* 1 stalk scallions, chopped, white and green parts divided
* 2 cloves garlic, sliced
* Fresh chilli, sliced, to taste
* 1 head bok choy, sliced
* 80 g bean sprouts, about 1½ cup
* 400 g ready-to-fry chow mein noodles/Chinese egg noodles, about 14oz
Instructions
1. Cut chicken breast into thin slices. Mix with cornstarch, salt and water until well incorporated. Pour in sesame oil. Stir to coat evenly.
2. Mix light soy sauce, dark soy sauce, oyster sauce and black pepper. Set aside.
3. Heat up a wok/skillet until very hot. Add 1 tablespoon of oil. Stir in the chicken slices. Fry until they lose the pinkness and turn pale (do not overcook). Dish out.
4. Pour the remaining 1 tablespoon of oil into the wok. Sizzle garlic, fresh chili and the white part of the scallion until fragrant. (follow the great savor ph for more recipes) Put in noodles. Stir fry for 1 minute or so.
5. Add the chicken, bok choy and bean sprouts then pour in the sauce mixture. Toss and mix until the seasoning is evenly distributed and everything becomes piping hot.
6. Garnish with the green part of the scallion. Dish out and serve immediately.
