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5 from 1 vote

Easy Chinese Style Take Away Noodles

These easy stir-fried noodles are a wonderful, cheap dish that’s great to make for a quick weeknight dinner or lunch. A perfect Asian fake-away!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 3 - 4 people
Calories: 504kcal
Author: Adriana Z.



  • 200 g Eggless Noodles dry

…for the stir fry…

  • 3 tbsp Vegetable Oil
  • 250 g Cabbage I used Savoy
  • 100 g Bean Sprouts
  • 1 Carrot medium, julienned
  • 1 Onion roughly chopped
  • 4 cloves garlic finely chopped or 1 tsp powder or 1 tbsp paste
  • 1 tbsp Ginger fresh, minced or paste
  • 3 Spring Onions white and green portions separate

…for the sauce…

  • 2 tbsp Light Soy Sauce
  • 2 tbsp Dark Soy Sauce
  • 1 tbsp Spicy Mushroom Sauce* mince mushrooms in chili oil – optional
  • 1/2 tbsp Balsamic Vinegar or black Chinese vinegar
  • 1/2 tbsp Brown Sugar
  • 2 tsp Toasted Sesame Oil
  • 1 tsp curry powder
  • 1/2 cup Water or Stock
  • 1/2 tsp ground white pepper
  • Salt if needed


  • Prep the veggies: julienne the carrot, mince the garlic and ginger (if not using paste) and roughly chop the onion, the cabbage and the white part of the scallions (spring onions). Thinly slice the green part and set aside for garnish.
  • In a large bowl, soak the noodles in cold water for 10 minutes until softened. Drain and cut with scissors into shorter pieces, if needed.
  • In a small bowl, whisk together both soy sauces and mushroom sauce, vinegar, sugar, spices & powders, water/stock. This will be the stir-fry sauce.
  • Heat a wok or large skillet over high heat until a drop of water evaporates immediately on contact. Add cooking oil and swirl around to evenly coat the sides. Stir-fry the garlic, ginger, and white parts of spring onions until aromatic, about 30 seconds. Toss in the cabbage and julienned carrots, and stir-fry continuously for 2 minutes, until vegetables are slightly wilted.
  • Give the sauce a stir and pour it into the wok. It should sizzle as it hits the hot surface.
  • Add the noodles and continue to cook, stirring constantly and folding the noodles over with your spatula, until liquid is mostly absorbed. If the noodles are cooking too quickly, reduce the heat— you don't want them to dry out and stick to the bottom.
  • Switch off heat. Stir in sesame oil and additional salt if needed. Scatter on the green part of the spring onions saved for garnish and serve immediately.


Calories: 504kcal | Carbohydrates: 77g | Protein: 11g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Potassium: 410mg | Fiber: 6g | Sugar: 18g | Vitamin A: 3613IU | Vitamin C: 43mg | Calcium: 78mg | Iron: 2mg