Our Quick Noodle Stir-Fry has deep, rich flavor and lots of umami thanks to the oyster sauce and soy sauce. The noodles are slightly chewy, giving the perfect texture to hold the sauce well. The pork is crispy where it’s browned, and crumbly so it’s dispersed throughout the noodles. Meanwhile, the celery is cooked through yet still slightly crunchy, giving a nice contrast to the noodles and pork. Everything comes together in 20 minutes, so it’s perfect for a weeknight or last-minute meal. Since the stir-fry comes together so quickly, it’s best to have your ingredients measured and chopped before you start. If you’re not a fan of pork, feel free to use ground chicken, turkey, or even beef. Top with sesame seeds, sambal, sriracha, a jammy egg, or a different element of your choosing.

Ali Ramee

Gallery

Fred Hardy

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
Serves 4 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook noodles according to package instructions. Drain noodles, reserving 1/3 cup cooking water in a small bowl. Run noodles under cold water to stop the cooking process; set noodles aside. Add oyster sauce and soy sauce to cooking water in bowl, and whisk together; set aside.  

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  • Heat 1 tablespoon of the oil in a large skillet or wok over high. Add pork in an even layer, and cook, undisturbed, until browned and crispy, 6 to 8 minutes. Stir pork, and continuing cooking, stirring often, until cooked through, 2 to 3 minutes. Transfer pork to a plate. (No need to wipe out skillet.)  

  • Add celery and remaining 1 teaspoon oil to skillet, and cook over high, stirring occasionally, until tender and lightly charred, 2 to 3 minutes. Add garlic, and cook, stirring often, until fragrant, about 30 seconds. Add pork, noodles, and oyster sauce mixture to skillet. Cook, stirring often, combined and until heated through, 1 to 2 minutes. Garnish with celery leaves and, if desired, chili crisp.

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