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Vegetable Pan Fried Noodles

Name: Vegetable Pan Fried Noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
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

4 servings

servings

20 minutes

active time

30 minutes

total time

Start Cooking

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

Directions

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.

Nutrition

Serving Size

Calories

295 kcal

Total Fat

12.6 g

Saturated Fat

2.2 g

Unsaturated Fat

Trans Fat

Cholesterol

21 mg

Sodium

777 mg

Total Carbohydrate

38.2 g

Dietary Fiber

4 g

Total Sugars

6.2 g

Protein

10.3 g