Vietnamese Stir-fried Noodles with Vegetables and Crispy Onions
Crispy pan-fried noodles tossed with green beans, mushrooms, and a savory soy sauce glaze, topped with crunchy fried onions. A quick, satisfying weeknight stir-fry.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 14g
Ingredients
- 8 oz dried egg noodles
- 8 oz green beans
- 8 oz mushrooms
- 3 tbsp soy sauce
- 3 tbsp vegetable oil
- ½ cup crispy fried onions
- 2 cloves garlic
Instructions
- 1
Cook the 8 oz noodles according to package until just tender, about 4 minutes. Drain and rinse with cold water, then set aside.
- 2
Trim and halve the 8 oz green beans. Slice the 8 oz mushrooms. Mince the 2 garlic cloves.
- 3
Heat 2 tbsp vegetable oil in a large skillet over high heat. Add the green beans and mushrooms, stir-fry until beans are bright green and mushrooms release liquid, about 5 minutes.
- 4
Add the garlic and stir-fry until fragrant, about 30 seconds. Push vegetables to one side of the skillet.
- 5
Add the remaining 1 tbsp oil to the empty side. Add the noodles and press into a flat layer. Cook undisturbed until the bottom is golden and crispy, about 3 minutes.
- 6
Flip the noodles and cook the other side until crispy, about 2 minutes. Break up the noodles with a spatula.
- 7
Add the 3 tbsp soy sauce and toss everything together until the noodles are evenly coated and the sauce is absorbed, about 1 minute.
- 8
Serve topped with the 0.5 cup crispy fried onions.
Tools you’ll need
- Large skillet
- Pot for boiling noodles
- Colander
- Knife and cutting board
- Spatula
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
