Vegetable Pan Fried Noodles
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 8 oz (225 g) fresh Hong Kong pan fried noodles ((or other type of thin noodles) (Footnote 1))
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons vegetarian oyster sauce
- 1 tablespoon Shaoxing wine ((or dry sherry))
- 1 teaspoon dark soy sauce
- 2 tablespoons cornstarch
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 3 tablespoons peanut oil (, divided)
- 5 heads (8 oz / 225 g) Chinese broccoli (, sliced to small bite-size pieces (or 1 head broccoli) (*Footnote 2))
- 4 cloves garlic (, minced)
- 1 ” (2.5 cm) ginger (, minced)
- 1/2 yellow onion (, sliced)
- 2 (4 oz / 110 g) small carrot (, sliced to rounds (yield about 1 cup once cut))
- 1 pack (5 oz / 150 g) white shimeji mushrooms (, separated (or button mushrooms, sliced))
- 1 cup bean sprouts
Method
- Combine the sauce ingredients in a medium-sized bowl and stir to mix thoroughly.
- Prepare the noodles according to package directions (*Footnote 3). Drain and set aside in a colander to dry.
- Heat a large heavy-bottomed pan (nonstick or carbon steel) with 2 tablespoons of peanut oil over medium-high heat until hot. Spread the noodles. Cook, tossing occasionally, until the noodles crisp up and turn light golden, 5 minutes or so. Once done, transfer the noodles to serving plates.
- Add the remaining 1 tablespoon of oil to the pan. Add the onion and carrots. Quickly stir a few times to mix well. Add the ginger and garlic. Stir and cook for 30 seconds to release the fragrance.
- Add the Chinese broccoli and mushrooms. Cook and stir for another minute, until the veggies start to soften.
- Stir the sauce thoroughly to dissolve the cornstarch completely and pour the sauce into the pan. Stir and cook to bring the sauce to a boil, and cook until it starts to thicken.
- Add the bean sprouts. Stir to mix everything well. Once the sauce reaches the desired consistency, divide and pour the vegetables and sauce over the fried noodles. Serve immediately as a main dish.