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Vegetarian Stir Fried Egg Noodles

When cooking stir-fried style everything gets cooked so quickly, you must have all your ingredients to go so organise your mise en place before you are set to cook!

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1 tin Peking vegeatarian roast duck …. made mainly from wheat protein and shaped into gluten steaks ….this hand-made delicacy possesses the juicy and tender texture and taste of the infamous Peking roast duck … look at the texture, don’t it resemble that of a duck skin and meat!

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from top left clockwise … 50g sliced fresh button mushrooms; julienned 1 big carrot; diagonally sliced 1 big/2 small leeks; thinly sliced 1 onion; 1 Tbsp chopped garlic

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100g mung bean sprouts … I normally use more as I love bean sprouts 😉

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I used 250g egg noodles here, which I’ve blanched in hot water to soften it, drain and set aside … you may use any choice of noodles you desire … e.g. few packets of instant noodles (minus the sachet of seasoning); rice noodles; udon noodles; spaghetti noodles; etc

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these ingredients are optional … I used 2 fried eggs, sliced into thin strips + sliced red chillies + golden fried shallots to garnish my noodles … would have been lovelier with some green colour of diagonally sliced spring onions but I didn’t have any at hand hence none was used …

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in every Asian kitchen, a big wok like this is a MUST 😉 …. here, I heat up my wok then add couple tablespoons Canola oil to heated wok …

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… then add onions & leeks … stir fry for 5 minutes until edges of both are a little golden …

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…. add the chopped garlic … stir fry until garlic is slightly golden & fragrant …

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…. add in the sliced mushrooms and stir fry for a couple minutes …

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…. add in the julinned carrots, stir fry a further couple minutes and mix well …

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… pour in the seasoning ….. I used a mixture of 1 Tbsp oyster sauce + a dash of fish sauce + 1 tsp light soy sauce + 1 tsp dark soy sauce + 1 tsp sesame oil + 1 Tbsp Shaoxing wine + a dash of pepper … stir to mix everything well …

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… now add in the noodles …. stir fry and mix well and ensure all the ingredients is well distributed in the noodles then continue stir frying for about 5 minutes … if you find it too dry, add some water as you continue to stir fry and if necessary, cover and let it cook on low flame for 5 minutes to allow noodles to soften further …

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… last but not least, add in the bean sprouts … stir fry and mix the noodles well for a further 5 minutes …

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My Vegetarian Stir Fried Egg Noodles is now ready to be dished out and served up … yummeh 🙂

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Garnish accordingly … how I wished I had some spring onions … an added green colour would make this dish look even more delectable 😉

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