Total Time
Prep 10 mins
Cook 10 mins

This recipe appeared in the "Cooking Light" magazine. If you enjoy Asian foods and vegetables you will really enjoy this.

Ingredients Nutrition

  • 14 lb fresh Chinese noodles or 14 lb dried chinese noodles
  • 2 tablespoons chinese oyster sauce
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon brown sugar
  • vegetable oil cooking spray
  • 34 lb zucchini, sliced,about 3 cups
  • 2 cloves garlic, crushed
  • 14 cup chopped fresh cilantro


  1. Bring a medium sized saucepan of water to a boil.
  2. Add noodles and cook 3 minutes for dried or 1 minutes for fresh.
  3. Drain.
  4. Mix oyster sauce, vinegar, and sugar together.
  5. Spray a wok or skillet with vegetable oil and heat.
  6. Add zucchini and garlic.
  7. Stir fry for 3 minutes.
  8. Add drained noodles and continue to stir fry until noodles begin to crisp.
  9. Pour oyster sauce mixture into the middle of wok, and toss well; making sure all of the noodles are coated with sauce.
  10. Spoon onto a serving platter or individual plates and sprinkle with chopped cilantro.
Most Helpful

5 5

Simple, basic and delicious! Although I didnt show it in the photo, I did add some crab meat and spring onions, very versatile base recipe, so quick and easy. I didnt have cilantro so used some Thai Basil. Thank you James, this was made and enjoyed for Cooking Mania Tag Game

5 5

Easy to cook for someone who isn't a good cook. I added carrots, mushrooms, bean sprouts, too.

5 5

Excellent base recipe! I thought I'd need to add sriracha from the get-go, but it's definitely delicious on its own.