Black Pepper Stir Fried Noodles
This stir-fry dish combines noodles, vegetables, and protein in a flavorful black pepper sauce.
Ingredients
- 8 ounces dried noodles (udon, soba, or ramen)
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup broccoli florets
- ½ cup sliced mushrooms
- 8 ounces firm tofu or tempeh, cubed (optional)
- 2 eggs, beaten (optional)
- ¼ cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 2 teaspoons freshly ground black pepper
- ¼ cup chopped green onions, for garnish
Instructions
- Cook noodles according to package directions. Drain and set aside.
- Heat 1 tablespoon of oil in a wok or large skillet over high heat.
- Add tofu or tempeh and cook until browned on all sides. Remove from the pan and set aside.
- Add the remaining oil to the pan and heat over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add garlic, red bell pepper, green bell pepper, broccoli florets, and mushrooms. Cook until tender-crisp, about 5 minutes.
- Push the vegetables to the side of the pan and add the beaten eggs (if using). Cook, stirring occasionally, until scrambled.
- Add the cooked noodles and tofu or tempeh to the pan.
- In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, cornstarch, and black pepper.
- Pour the sauce over the noodles and vegetables and toss until everything is well coated and heated through.
- Garnish with green onions and serve immediately.
Notes
- You can use any vegetables you like in this stir-fry.
- Feel free to add more or less black pepper to suit your taste.
- If you don’t have oyster sauce, you can use a bit more soy sauce.
- If you don’t have fresh garlic or ginger, you can use powdered versions.