Ingredients:

  • 1/4 cup low-sodium soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp vegetarian stir-fry sauce
  • 1 tsp toasted sesame oil
  • 1 tsp granulated sugar
  • 1 tsp cornstarch
  • 12 oz fresh egg noodles
  • 2 tbsp neutral oil
  • 2 cups shredded green cabbage
  • 1 cup julienned carrots
  • 1 medium onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 scallions, cut into 2-inch pieces

Instructions:

  1. Whisk the low-sodium soy sauce, hoisin sauce, vegetarian stir-fry sauce, toasted sesame oil, granulated sugar, and cornstarch in a small bowl until the cornstarch is fully dissolved.
  2. Boil the egg noodles according to package instructions, drain, and rinse with cold water to stop the cooking process. Set aside.
  3. Heat 1 tbsp of neutral oil in a wok or large cast-iron skillet over high heat until shimmering. Add the sliced onion, julienned carrots, and red bell pepper; stir-fry for 2 minutes until edges lightly sear.
  4. Add the shredded cabbage and snap peas to the wok, tossing for 60 seconds. Push vegetables to the side, add a touch more oil, and sauté the minced garlic and grated ginger for 30 seconds until fragrant.
  5. Increase heat to maximum and add the drained noodles to the center of the wok. Let them sit undisturbed for 30–60 seconds to develop a golden-brown char, then toss with the vegetables.
  6. Pour the prepared stir-fry sauce over the noodle and vegetable mixture. Toss rapidly over high heat until the sauce thickens into a glossy glaze and evenly coats all ingredients. Stir in the scallion pieces just before serving.