Saucy, garlicky, and faster than delivery — these garlic stir-fry noodles are a weeknight hero. Tender egg noodles, crunchy vegetables, and your choice of chicken or tofu all get tossed in PAMPA- Filipino-style chili garlic oil for a glossy, savory finish.
Start to finish it takes about 20 minutes, and it's endlessly adaptable to whatever's in the fridge.
Why chili garlic oil makes better stir-fry noodles
The secret to good stir-fry noodles is a sauce that clings without drowning them. PAMPA- coats every strand in roasted garlic and chili flavour as it fries, while the crunchy bits give texture in every bite — so you need far fewer sauces and seasonings to get a takeaway-worthy result.
What you'll need
- 250 g egg noodles
- 2 tbsp PAMPA- chili garlic oil
- 1 cup cabbage, shredded
- ½ cup carrots, julienned
- 100 g chicken or tofu
- 1 tbsp soy sauce
- 1 tsp oyster sauce
How to make it
- Cook the noodles according to the package instructions, then drain.
- Heat the PAMPA- in a wok over medium-high heat.
- Stir-fry the chicken or tofu until cooked through.
- Add the cabbage and carrots and cook for 2 minutes.
- Toss in the noodles, soy sauce, and oyster sauce.
- Stir-fry until everything is glossy and well coated.
Chef's tip
Finish with a final spoonful of PAMPA- after cooking for maximum aroma — the fresh oil on top is what makes the whole bowl smell incredible.
Ways to switch it up
- Go vegetarian: use tofu and swap the oyster sauce for a mushroom or vegetarian stir-fry sauce.
- More veg: add mushrooms, bok choy, or bean sprouts.
- Extra heat: use the Spicy & Garlicky jar and add a little more.
Frequently asked questions
What noodles work best?
Fresh or dried egg noodles are ideal, but you can use ramen, udon, or rice noodles — just cook them to package directions first.
How do I keep the noodles from sticking?
Drain them well and toss into a hot wok quickly; the PAMPA- oil helps keep the strands separate and glossy.
Can I make it vegan?
Yes — use tofu and a vegetarian stir-fry sauce in place of the oyster sauce. PAMPA- is 100% plant-based.
Skip the takeaway. These noodles run on a single jar of PAMPA- Filipino-style chili garlic oil — small-batch, 100% plant-based, made fresh in the UAE.