{"id":32946,"title":"Takeout-Style Vegetable Noodles","modified":"2025-06-10T15:15:42+02:00","plain":"I don't know a single Chinese restaurant that doesn't serve vegetable noodles, and for good reason - they're delicious.\n\n\n\nWhat bothers me is that restaurants still manage to oversimplify a dish that is already very simple. The result is bland, low-quality noodles where all you taste is soy sauce.\n\n\n\nChinese cuisine is so simple and delicious that some establishments should be ashamed.\n\n\n\nThe main ingredients for vegetable noodles\n\n\n\nLight soy sauce: a key ingredient that packs plenty of flavor. Do not confuse it with dark soy sauce!\n\n\n\nDark soy sauce: also not to be confused with light soy sauce. It adds color (we eat with our eyes!) and, more importantly, depth and complexity to the flavor.\n\n\n\nCombining the two soy sauces creates this beautiful amber color\n\n\n\nIn general, you'll find it in any Asian grocery store and often in regular supermarkets as well. If you are not familiar with them, I have written a very comprehensive article about the different soy sauces and how they're made.\n\n\n\nSesame oil: Use it sparingly. I love this product, but its flavor is very strong and can easily mask the other ingredients if you overdo it. Read my article on sesame oil to learn more about the different kinds available.\n\n\n\nSoybean sprouts\/bean sprouts: They are often overlooked in home cooking, yet they add a unique flavor that instantly screams \"Chinese restaurant\" - so do not even think about skipping them.\n\n\n\nBy popular demand on Instagram and TikTok, here is the brand of noodles I use for this recipe:\n\n\n\nChinese noodles brand \"Chunsi Wenzhou\"\n\n\n\nTips for vegetable noodles\n\n\n\nRinse the noodles under cold water after boiling: this stops the cooking process, firms them up, and gives a better texture in the final dish.\n\n\n\nYou can switch up the vegetables; I really like adding Chinese cabbage, which pairs wonderfully (here is a noodle recipe where I include it). If the different kinds of soy sauce intimidate you, take a look at my complete article on the various types of soy sauce \n\n\n\nHow to serve vegetable noodles?\n\n\n\nVegetable noodles can stand alone, but I recommend serving them with a protein such as beef, chicken, or pork. For an all-in-one meal, try my stir-fried shrimp noodles\n\n\n\nFor example, my simplified caramel pork pairs perfectly with them. Cumin beef is also delicious, but its flavor profile is totally different - this one is on the spicy side.\n\n\n\nA delicious cumin beef dish\n\n\n\nAnother option is chicken dishes such as General Tso's chicken or garlic and honey chicken.\n\n\n\nIf you do not feel like deep-frying, try my hoisin sauce chicken; it is very fresh and light.\n\n\n\nIn short, there is no right time to eat vegetable noodles. I have enjoyed them for breakfast, lunch, dinner, and even in the middle of the night, so I am the last person who will judge how you choose to enjoy this recipe.\n\n\n\nCaramel pork ready in under 20 minutes\n\n\n\n My only prohibition is adding bell peppers: no, no, and again no! Their flavor would completely distort the dish and would make me sad :( \n\n\n\nWith that, much love and enjoy your meal \n\n\n\n\n\n\tTakeout-style Vegetable Stir-Fried Noodles\n\t\t\n\t\tA delicious recipe for restaurant-style vegetable stir-fried noodles\t\n\t\n\t\tWok\t\n\t\n\t\t400 g noodles (pre-cooked)2 onions (sliced)1 tablespoon ginger (minced)5 garlic cloves (minced)1 big handful bean sprouts ((or mung bean sprouts))5 stems green onions (white parts minced, green parts thinly sliced)SAUCE1 tablespoon sesame oil1 tablespoon peanut oil3 tablespoon light soy sauce1 tablespoon dark soy sauce1 pinch salt1 teaspoon black pepper\t\n\t\n\t\tOver high heat in a thin layer of hot oil, saut\u00e9 the garlic, ginger, and white parts of the green onions for 3 minutes, stirring.Add the onion and bean sprouts and stir for 5 minutes until the onion becomes translucent.Add the green parts of the green onions and stir for 1 min.Add the noodles and the sauce, stir for 5\u20137 minutes.\t\n\t\n\t\tRinse the noodles after cooking: this stops the cooking process and keeps them firm when stir-frying. Skipping this step may leave you with mushy noodles.\n\t\n\t\n\t\tMain course, Side dishChinesenouilles aux l\u00e9gumes, nouilles saut\u00e9es","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/32946","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=32946"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/32946\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/20240"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=32946"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=32946"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=32946"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}