Chinese🍜 Noodles & pasta

Crispy Noodles with Vegetable Gravy

Name: Crispy Noodles with Vegetable Gravy
Total time: 15 min
Cuisine: Chinese
Ingredients: 6 oz crispy chow mein noodles; ~3 tbsp oil; ~2 cups chicken broth; ~3 tbsp soy sauce; ~2 tbsp oyster sauce; ~1 tbsp sesame oil; ~1 tsp sugar; ~¼ tsp white pepper; ~1½ tbsp cornstarch; ~1 tbsp ginger; ~3 cloves garlic; ~4 oz shiitake mushrooms; ~1 red bell pepper; ~2 oz carrots; ~2 oz snow peas; ~4 oz baby bok choy; ~2 green onions

⏱ 15 min

A classic Chinese dish featuring golden, crispy fried noodles topped with a rich vegetable gravy. The perfect balance of textural crunch and tender components—quick, satisfying, and restaurant-quality at home.

Adapted from a video by SAM THE COOKING GUY

The ONE Thing I Order Every Time (And Finally Made at Home)

Watch on YouTube

Ingredients

crispy chow mein noodles6 oz
oilfor frying noodles and sautéing vegetables~3 tbspest.
chicken brothor vegetable broth for vegetarian version~2 cupsest.
soy sauce~3 tbspest.
oyster sauce~2 tbspest.
sesame oil~1 tbspest.
sugar~1 tspest.
white pepper~¼ tspest.
cornstarchmixed with water to create slurry for thickening~1½ tbspest.
ginger

Steps

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1
Add crispy chow mein noodles to boiling water and cook for 1.5–2 minutes until just cooked through but still with some structure, stirring gently to separate them.
2
Drain the noodles thoroughly, pressing out as much excess water as possible.
3
Heat a nonstick wok or nonstick pan over high heat, add oil, then spread the noodles flat like a pancake.
4
Fry for about 2 minutes per side until the bottom turns golden and crispy. Flip and continue frying, adding a little oil around the edges and on top. Cook until both sides are crispy and charred but the interior remains tender.
5
Transfer the crispy noodles to a plate and set aside.
6
Prepare the sauce base by combining chicken broth, soy sauce, oyster sauce, sesame oil, sugar, and white pepper in a bowl. Mix cornstarch with water to make a slurry and stir into the sauce.
7
Heat a little oil in the wok, add ginger and garlic, and cook for a few seconds until fragrant.
8
Add shiitake mushrooms and cook until they begin to brown.
9
Add red bell pepper, carrots, and snow peas, and cook until they show a bit of color.
10
Add baby bok choy (separated into leaves) and cook for about 1 more minute.
11
Add green onion pieces and cook for about 30 seconds, aiming for crisp-tender vegetables—not mushy.
12
Pour in the prepared sauce and let it simmer for a couple of minutes. The sauce will thicken from the cornstarch—it should coat the back of a spoon.
13
Plate the crispy noodles and pour the vegetable gravy over the top.

Crispy Noodles with Vegetable Gravy

Ingredients

Steps

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