Chinese · Lunch
Quick Oyster Sauce Noodles
Thin egg noodles tossed in a five-minute sauce of oyster sauce, soy, sesame oil, and ginger with crisp bok choy, a Cantonese weeknight staple.
$
5 minsPrep
8 minsCook
13 minsTotal
EasyLevel
Nutrition per serving
440Calories
12gProtein
12gFat
70gCarbs
6gSugar
4gFiber
780mgSodium
0mgChol
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Instructions
1
Prep
Mince garlic finely and grate ginger. Halve bok choy lengthways. Slice scallions thinly. Whisk oyster sauce, soy sauce, sesame oil, and sugar together in a bowl. Set aside.
2
Boil
Bring a pot of water to a rolling boil over high heat. Add bok choy, blanch 1 to 2 minutes until bright green and just tender. Remove with a slotted spoon and set aside. Add noodles to the same water, cook 2 to 3 minutes until just tender. Drain.
3
Saute
Heat 3 tbsp oil in a wok or large skillet over medium heat. Add garlic and ginger, stir 30 seconds until fragrant. Increase heat to high, add noodles and sauce, toss vigorously 1 to 2 minutes until every strand is coated and glossy.
4
Finish
Add bok choy and white pepper to the wok, toss once to combine. Scatter scallions over the top and plate immediately while piping hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g (8.5 oz) fresh thin egg noodles
- 2 small bok choy
- 4 garlic cloves
- 1 tsp fresh ginger
- 1/4 cup oyster sauce
- 2 tbsp light soy sauce
- 2 tsp sesame oil
- 0.5 tsp sugar
- 3 tbsp neutral oil
- 2 scallions
- 0.5 tsp white pepper