Ingredients

For the Noodles:

• 8 oz noodles (spaghetti, ramen, udon, or rice noodles work well)
• 1 tsp sesame oil (optional, for tossing cooked noodles)

For the Savory Sauce:

• 3 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp oyster sauce (or hoisin sauce for a vegan option)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey or maple syrup (or keto-friendly sweetener)
• 1 clove garlic, minced
• 1 tsp grated ginger (optional, for extra flavor)
• 1/4 tsp red chili flakes or sriracha (optional, for heat)

Toppings & Add-ins:

• 1/2 cup cooked protein (e.g., tofu, chicken, shrimp, or beef)
• 1 cup mixed veggies (e.g., bell peppers, carrots, snap peas, or broccoli)
• 1 tbsp sesame seeds or crushed peanuts
• 2 green onions, thinly sliced

Instructions

1. Cook the Noodles:

• Bring a large pot of water to a boil. Cook noodles according to package instructions. Drain and toss with sesame oil to prevent sticking.

2. Prepare the Sauce:

• In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, honey, garlic, ginger, and chili flakes. Set aside.

3. Cook the Add-ins:

• Heat a large skillet or wok over medium-high heat. Add a splash of oil.
• Cook your protein of choice until fully cooked, then set aside.
• Add veggies to the skillet and stir-fry until tender-crisp, about 3-5 minutes.

4. Combine Everything:

• Add the cooked noodles and protein back into the skillet with the veggies.
• Pour the sauce over the mixture and toss well to coat everything evenly.

5. Serve:

• Divide the noodles into bowls. Garnish with sesame seeds, green onions, and peanuts if desired.

Variations

• Keto-Friendly: Swap regular noodles with shirataki or zucchini noodles.
• Vegan Option: Use tofu or tempeh for protein and replace oyster sauce with hoisin or mushroom stir-fry sauce.
• Extra Crunch: Add water chestnuts or shredded cabbage.

Enjoy this quick and savory noodle dish! 😊