Chinese Noodles

Cook the Noodles Cook the noodles according to the package instructions. Drain and set aside.

Prepare the Sauce In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce, rice vinegar, sugar, minced garlic, and grated ginger. Set aside.

Cook the Protein Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken or tofu and cook until browned and cooked through. Remove from the skillet and set aside.

Stir-Fry the Vegetables In the same skillet, heat another tablespoon of vegetable oil. Add the sliced cabbage, julienned carrots, sliced bell peppers, and sliced mushrooms. Stir-fry for 3-4 minutes until the vegetables are slightly softened.

Add Scrambled Eggs Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until cooked, then mix them into the vegetables.

Combine Noodles, Sauce, and Vegetables Add the cooked noodles and the sauce to the skillet with the vegetables. Toss everything together until well combined and heated through.

Add Bean Sprouts and Green Onions Stir in the bean sprouts and sliced green onions. Cook for an additional 1-2 minutes.

Serve and Enjoy Serve the Chinese noodles hot and enjoy!