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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!


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!


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


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


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


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 …


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 …


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


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


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


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


… 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 …


… 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 …


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


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


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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