Molly Yeh's Veggie Pan-Fried Noodles | Girl Meets Farm

Since there aren’t many Chinese restaurants close to Molly’s home, she came up with this recipe to satisfy her craving for the classic salty, saucy take-out noodles. She loves how they’re great at any temperature, whether they’re warm and fresh or cold out of the fridge. Be prepared to fight people for leftovers on this dish! #MollyYeh #GirlMeetsFarm #FoodNetwork #veggienoodles Get the recipe ▶ https://foodtv.com/3N61pH5 Subscribe to Food Network ▶ http://foodtv.com/YouTube Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Veggie Pan-Fried Noodles Recipe courtesy of Molly Yeh Level: Easy Total: 25 min Active: 25 min Yield: 4 to 6 servings Ingredients: Noodles: 1 pound (454 grams) store-bought, pre-cooked fresh Asian egg noodles Sauce: 2 tablespoons (30 grams) soy sauce 2 tablespoons (30 grams) dark soy sauce 2 tablespoons (30 grams) Chinese rice wine, such as Shaoxing 2 teaspoons sugar 1 teaspoon toasted sesame oil Stir-Fry: 1/4 cup (50 grams) neutral oil, divided 1 cup small broccoli florets 1 cup sugar snap peas, strings removed, cut crosswise into thirds 1 cup carrot matchsticks 1/4 small head green cabbage, cored and thinly sliced (about 2 cups) 1 tablespoon (9 grams) grated fresh ginger (from about a 1-inch piece) 4 scallions, chopped, white and green parts separated 2 cloves garlic, finely chopped 1/2 teaspoon kosher salt Directions: For the noodles: Put the noodles in a large bowl or colander and toss gently to separate the strands. For the sauce: In a medium mixing bowl, whisk together the soy sauce, dark soy sauce, Chinese rice wine, sugar and sesame oil until the sugar is dissolved. Set aside. For the stir-fry: Heat a wok or large skillet over high heat until hot but not smoking. Add 2 tablespoons of the neutral oil and swirl to coat the bottom of the skillet. Add the broccoli and sugar snaps. Stir-fry until bright green and charred in places, 1 to 2 minutes. Add the carrot, cabbage, ginger, scallion whites, garlic and salt and cook until the vegetables are crisp-tender and the garlic is fragrant, 1 to 2 minutes. Make space in the middle of the pan and add the remaining 2 tablespoons neutral oil. Add the noodles and toss to coat in the oil. Cook, tossing occasionally, until the noodles are browned in places, 1 to 2 minutes. Pour in the sauce. Cook, tossing constantly, until the sauce reduces and glazes the noodles and vegetables, 1 to 2 minutes more. Toss in the scallion greens and serve immediately. These are best eaten as soon as they are made, but leftovers will keep for 2 to 3 days in a sealed container in the refrigerator. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT! ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Molly Yeh's Veggie Pan-Fried Noodles | Girl Meets Farm | Food Network https://youtu.be/d2dErtLF380