Quick and Easy Stir Fried Noodles

Stir fried noodles have become my "Go-To" lunch lately when I don't have any leftovers. My pantry is always full of Asian sauces, I always have plenty of dry pasta and there are always veggies in the fridge ready to be used up.

Also, it's really quick to make. Once you prep everything it takes literally 2 minutes, 3 with the egg (yes, my husband timed me).

Today I just happened to have some baby bok choy, but you could use broccoli, carrots, cabbage or whatever you have in your fridge. 

The Oil

1 tsp Grapeseed oil (or any other high heat oil)

1 tsp Chili oil (or a tsp of high heat oil plus 1 tsp of red chili flake)

1 tsp Sesame oil

The Sauce

2 tsp Soy sauce

1 tsp Dark Soy sauce

2 TBLSP Oyster sauce

1 tsp sugar

The Veggies

2 cloves Garlic, chopped

1/2 inch Ginger, minced

2 Scallions, chopped

1 cup of any chopped veggies you like (I used baby bok choy)

3 oz dried spaghetti, cooked just a minute shy of package directions

Fried Egg in 1 tsp oil (optional)

Prep

Mix the oils in a prep bowl.

Set aside the cooked noodles.

Mix the sauce on a prep bowl.

Chop your veggies and set aside.

Directions

Heat a wok medium high heat, add the oil.

Stir in the veggies and toss for just about 30 seconds until the garlic and ginger are fragrant.

Throw in the noodles, stir fry for another 30 seconds or so.

Add the sauce and stir to coat the noodles, another minute.

Serve, or if topping with an egg, wipe out the wok add in the oil and cook for minute, until the edges are crisp

16 grams unsaturated fat (23.5 with the egg)

2.5 grams unsaturated fat (4 grams saturated fat with egg)