Vegetable Fried Noodles
A classic Chinese stir fry of vegetables in a soy and oyster sauce, served over Chinese egg noodles.
Ingredients
Serves: 6
- 500g Chinese egg or lo mein noodles
- 50g fresh mushrooms, chopped
- 1 (220g) tin bamboo shoots, drained
- 2 stalks celery, chopped
- 50g beansprouts
- 1 clove garlic, chopped
- 1 teaspoon salt
- 1 cup (250ml) vegetable stock
- 1 teaspoon caster sugar
- 1 cup (250ml) water
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon plain flour
Directions
Preparation:15min ›
Cook:10min ›
Ready in:25min
- Bring a large pot of lightly salted water to the boil. Add noodles and cook about 2 to 4 minutes; drain.
- In a large frying pan or wok over high heat with a small amount or oil, cook mushrooms, bamboo shoots, celery, beansprouts and garlic. Mix in salt, stock, sugar, water, soy sauce and oyster sauce; stir. Add flour and cook until thickened. Pour over noodles and toss lightly.
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Reviews and Ratings
Global Ratings:
(43)
Reviews in English (36)
Used different ingredients. I read through this and thought it sounded more like a good place to start, rather than a recipe that can stand alone well. So I added more veggies, like carrots, pea pods, broccoli, water chestnuts, onions, and baby corn, then enhanced the flavour by adding minced ginger root, which I think really made the dish, not to mention took the emphasis off the nasty-smelling oyster sauce. And it turned out absolutely faboo!!! - 29 Sep 2008
Used different ingredients. it was a great recipe but when u go to serve it mix in oyster sauce other wise it tastes really plain - 29 Sep 2008
This recipe was quick and real tasty. My family enjoyed it and I will be making it again. Thanks - 29 Sep 2008