Description

A cozy, comforting stir-fry that brings together crispy potatoes, tender noodles, and melty cheese in one crave-worthy dish. Inspired by Korean street food, this cheesy potato noodle stir-fry is quick, indulgent, and totally customizable.

Ingredients

2 medium Yukon Gold potatoes (peeled and cubed)
200g egg noodles (or rice noodles for gluten-free)
1 tablespoon oil (neutral or sesame)
2 garlic cloves (minced)
1 small onion (thinly sliced)
1 small bell pepper (optional)
1/2 cup shredded cheddar cheese
1/4 cup mozzarella cheese
1 tablespoon soy sauce
1 tablespoon oyster sauce or sweet soy
1/4 teaspoon chili flakes (optional)
Salt and pepper to taste
Fresh parsley or green onions, for garnish

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Instructions

Cook noodles according to package instructions. Drain and toss with a little oil to prevent sticking. Set aside.
In a large skillet, heat oil over medium heat. Add cubed potatoes and cook for 8–10 minutes, until golden and crispy. Season with a pinch of salt.
Add garlic and onion to the skillet. Sauté until fragrant. Add bell pepper if using.
Lower heat. Stir in soy sauce, oyster sauce, chili flakes, and cooked noodles. Toss well to coat.
Add cheddar and mozzarella. Stir until melted into a creamy sauce. If dry, add a splash of water or noodle broth.
Top with chopped parsley or green onions. Serve hot and enjoy!

Notes

Use starchy potatoes like Yukon Gold for the best crisp. Grate cheese fresh for optimal melting. Stir-fry in batches to prevent steaming, and reheat gently with a splash of liquid to revive the sauce.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stir-Fry
Cuisine: Fusion