Vegetable Pan Fried Noodles
These Vegetable pan fried noodles are perfect for a one-bowl weeknight dinner! The crispy noodles are covered with colorful vegetables that come in all textures and a rich savory sauce. {Vegetarian, Vegan}
Servings: 4 servings
Ingredients
- 8 oz (225 g) fresh Hong Kong pan fried noodles (or other type of thin noodles) (Footnote 1)
Sauce
- 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
Stir-Fry
- 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
Instructions
- 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.
Notes
- Hong Kong noodles will yield the best texture. The best alternative is vermicelli pasta, which yields a similar result. If you can’t find either, you can also use ramen noodles (a bit thicker) or angel hair pasta (a bit thinner). You can store the leftover HK noodles in the freezer for up to 3 months.
- Slice the Chinese broccoli stems into very thin slices, and slice the leaves into bite-sized pieces. This way both parts can be cooked fast and evenly during the stir frying process. You can also use blanched broccoli to replace the Chinese broccoli.
- Hong Kong noodles can have different preparation methods depending on the brand. Some don’t require boiling and you can directly pan fry them. In such a case, you might need to pour in a small cup of water (1/4 cup or so) to steam the noodles in the frying pan so they are not too dry. If the package requires boiling but doesn’t indicate a time, you should boil the noodles and keep a close eye on them so they will be al dente. I briefly cooked mine, for less than 1 minute. If you use pasta, cook it until al dente. If you use thin Asian noodles, cook them 1 minute less than the package indicates.
Nutrition
Serving: 1serving, Calories: 295kcal, Carbohydrates: 38.2g, Protein: 10.3g, Fat: 12.6g, Saturated Fat: 2.2g, Cholesterol: 21mg, Sodium: 777mg, Potassium: 618mg, Fiber: 4g, Sugar: 6.2g, Calcium: 68mg, Iron: 3mg