Ingredients
8 ounces egg noodles (or your choice of pasta)
2 tablespoons vegetable oil
1 small onion, diced
2 cloves garlic, minced
1 cup mixed vegetables (frozen peas and carrots work great)
1 cup cooked chicken, shredded (or tofu for a vegetarian option)
3 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
Salt and pepper to taste
Green onions, sliced (for garnish)
Instructions
Step 1: Cook the Noodles. In a large pot, bring salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
Step 2: Sauté the Aromatics. In a large skillet or wok, heat the vegetable oil over medium heat. Sauté the diced onion for about 2-3 minutes until translucent, then add the minced garlic and cook for an additional minute until fragrant.
Step 3: Add Vegetables and Protein. Incorporate the mixed vegetables to the skillet and stir-fry for about 3-4 minutes until they are heated through. Stir in the cooked chicken (or tofu) and cook until warmed.
Step 4: Combine with Sauce. Gently toss the cooked noodles into the skillet with the vegetable and protein mixture. Drizzle the soy sauce, oyster sauce (if using), and sesame oil over the noodles. Toss everything together until well combined and heated through.
Step 5: Season and Serve. Season with salt and pepper to taste. If desired, add more soy sauce for extra flavor. Serve the cafeteria noodles hot, garnished with sliced green onions.
Notes
For an extra layer of flavor, consider adding a dash of ginger or a sprinkle of toasted sesame seeds before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 950mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: cafeteria noodles, comfort food, easy dinner, nostalgic recipe, weeknight meal
