15-Minute Noodles (Printable Version)

Ditch the takeout and make these egg noodles tossed with fresh veggies and a bold, rich sauce. Done and dusted in 15 minutes!

# Ingredients:

→ Veggies & Noodles

01 - 3 cups of shredded cabbage (around 1/4 of a big head)
02 - 8 ounces of egg noodles (doesn't matter if they're fresh or dried)
03 - 2 medium-sized carrots, cut into thin strips
04 - A bunch of green onions, use only the green parts, finely chopped
05 - 3 large garlic cloves, minced up
06 - Around 1/4 of a yellow onion, sliced thin

→ Sauce Ingredients

07 - 2 tablespoons of standard soy sauce
08 - 1 tablespoon of oyster sauce
09 - 1 teaspoon of sesame oil that's been toasted
10 - 2 tablespoons of dark soy sauce
11 - 1 tablespoon of water
12 - A pinch of white pepper (1/4 teaspoon)
13 - 1 tablespoon of cornstarch
14 - 2 tablespoons of brown sugar (or white sugar works too)

# Steps:

01 - Get your cutting board ready and prep all the veggies. Slice the carrots, onions, cabbage, green onions, and chop up the garlic. Keep them grouped separately since they need to cook at different moments. Having this all done makes cooking a breeze!
02 - Combine regular soy sauce, dark soy sauce, sugar, water, sesame oil, oyster sauce, white pepper, and cornstarch in a small bowl. Mix until everything blends smoothly, making sure there are no lumps. This is the flavor magic for your meal, so try to use everything listed!
03 - Fill a pot with water and bring it to a boil before adding your noodles. Let them cook for around 5 minutes (or whatever the pack says). Once they're just soft enough, drain them and rinse with cool water to stop them from overcooking. That way, they stay firm for stir-frying.
04 - Get a hot wok or large pan ready on high heat. Add oil, toss in the garlic, then the onions and carrots. Stir and cook quickly for about 2 minutes. After that, add the cabbage and keep stir-frying for another couple of minutes. You want them cooked but still crunchy.
05 - Throw the noodles into the wok along with your green onions and sauce. Stir everything together fast for a minute or two. The sauce will get thicker and coat every piece beautifully. Stir until everything is steaming hot.
06 - Scoop it all into bowls while it's steaming hot! Don't stress about being fancy—chopsticks are great, but a fork works too! Take a second to enjoy the smell and the effort you put in before you dig in.

# Notes:

01 - Healthier than takeout since you control the oil and keep the veggies crisp.
02 - Try adding cooked chicken, shrimp, tofu, or beef for extra protein.
03 - Keeps nicely in the fridge for two days. Reheat it quickly in a hot pan with just a splash of water.

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