Bright, saucy, loaded with veggies — this Lo Mein-style dish makes dinner feel like takeout, but better because you made it yourself. With Lian Huat Fresh Noodles, you get that perfect chew, authentic colour, and amazing ability to soak up flavour.
Makes: 4 servings
Ingredients
- 500g Lian Huat Fresh Yellow Noodles
- 200g chicken thigh or breast, thinly sliced (or tofu for a vegetarian option)
- 2 tbsp cooking oil
- 2 tsp of crushed garlic
- 1 small onion, thinly sliced
- 1 red capsicum (bell pepper), sliced
- 1 cup bean sprouts (optional, adds crunch)
Sauce Mix:
- 2 tbsp dark soy sauce (for colour & depth)
- 2 tbsp light soy sauce
- 1 tbsp Chinese cooking wine or mirin (or substitute with a splash of stock + little sugar if you don’t have)
- 1 tsp sesame oil (to finish)
- 1 tsp sugar (balances the flavours)
- ½ tsp white pepper (black works if you don’t have white)
Method
Prep everything first. Slice veggies, protein, mix the sauce. Stir-fries move fast — you’ll thank yourself.
Cook the protein. Heat 1 tbsp oil in a wok or large frying pan over high heat. Add chicken (or tofu), stir until just cooked through. Remove and set aside.
Veggies next. In the same pan, add remaining oil. Sauté garlic and onion until fragrant. Toss in red capsicum and carrots, stir-fry ~2 minutes until just tender but still crisp.
Add noodles. Add Lian Huat Fresh Noodles to the pan with veggies.
Sauce it up. Pour in the sauce mix. Toss everything quickly so the noodles, veggies, and protein are coated.
Finish strong. Add the spring onions and bean sprouts. Give it one final toss. Off the heat, drizzle sesame oil.
Serve hot. Dish into plates or bowls. Garnish with extra spring onions, maybe a wedge of lime or some chilli oil if you like some heat.