Stir Fried Noodles with Long Beans

4 servings

  • ¼ head of cabbage, shredded
  • ½ red bell pepper, sliced
  • ½ pound of long beans
  • ⅓–½ ounce rice bran oil
  • ½ pound yellow noodles, already cooked per package instructions
  • 1 tablespoon ginger, chopped
  • 1 tablespoon garlic, chopped
  • 1 tablespoon shallots, sliced
  • 3 tablespoons oyster sauce
  • 1 tablespoon sweet soy sauce
  • 2 tablespoons chicken-flavored broth mix
  • Salt, to taste
  • Sriracha, to taste

Blanche the cabbage, red peppers, and long beans by bringing water to a boil and placing beans in for 2 minutes. Then remove and submerge in ice water. Remove from ice bath and pat dry with paper towel.

Over medium heat, add oil and noodles to large pan with 1 tablespoon of oyster sauce, sweet soy sauce, and chicken-flavored broth mix. After 1 minute, add 1 more tablespoon oyster sauce and toss to coat.

Add cabbage, peppers, and long beans, and 1 final tablespoon of oyster sauce. Remove from heat and add salt and sriracha to taste. Serve immediately.