Crispy pan fried noodles with vegetables

Name: Crispy pan fried noodles with vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 (150g) yee mee; 200g firm tofu, cut into cubed; 1 onion, sliced; 3 cloves garlic, sliced; 2-3 tbsp oil for cooking; 50g chinese cabbage, sliced; 50g carrot, sliced; 1 fresh chilli, sliced; 4 shiitake mushrooms, sliced; Handful chopped lettuce, sliced; 30g scallions, chopped; 1 cup soaked mushrooms reserved water; 2 tbsp soy sauce; 1 tbsp vegetarian oyster sauce; 1 tbsp shaoxing wine; 2 tbsp cornstarch; 1/2 tbsp sugar; Dash of white pepper

6 steps

Prep:10minCook:15min

Crispy pan fried noodles soaked in flavourful vegetable broth. Healthier version where by it is pan frying instead of deep frying the noodles. If you’ve never tried the crispy noodles, you should try it out! Best of all, this pan fried noodles can be on the table in just 20 minutes. Recipe: (2-3 Serving) 2 (150g) yee mee 200g firm tofu, cut into cubed 1 onion, sliced 3 cloves garlic, sliced 2-3 tbsp oil for cooking Vegetable ingredients: 50g chinese cabbage, sliced 50g carrot, sliced 1 fresh chilli, sliced 4 shiitake mushrooms, sliced Handful chopped lettuce, sliced 30g scallions, chopped Sauce ingredients: 1 cup soaked mushrooms reserved water 2 tbsp soy sauce 1 tbsp vegetarian oyster sauce 1 tbsp shaoxing wine 2 tbsp cornstarch 1/2 tbsp sugar Dash of white pepper Method: 1.) . . . .

Updated at: Wed, 16 Aug 2023 20:27:29 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories509.7 kcal (25%)

Total Fat4.2 g (6%)

Carbs105.4 g (41%)

Sugars7 g (8%)

Protein11.7 g (23%)

Sodium892 mg (45%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

2 x 150gyee mee

200gfirm tofu

2 Tbspoil

50gchinese cabbage

50gcarrot

30gscallions

1 cupmushrooms

soaked, reserved water

2 Tbspsoy sauce

1 Tbspvegetarian oyster sauce

1 Tbspshaoxing wine

2 Tbspcornstarch

½ Tbspsugar

white pepper

Instructions

Step 1

Soak the noodles in a boiling water for 3 minutes. Drain and set aside for later.

Step 2

Mix together all the sauce ingredients and set aside for later.

Step 3

Heat oil, fry the tofu till browned. Remove and set aside.

Step 4

Heat 1 tbsp of oil, spread evenly the noodles around the wok. Cook till both side have char marked. Once done, transfer the noodles to a serving plate.

Step 5

In the same wok, heat oil. Add in the carrots, cook till soft and tender. Then add in the garlic, onion and fresh chilli, sauté for another few seconds or till the garlic and onion turn browned.

Step 6

Add in all the vegetable, stir fry for 1-2 minutes, then add the sauce mixture. Stir and cook to bring the sauce to boil.

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