• 240 g chopped bok choy, baby gai lan or soft cabbage
• 30 g scallions, chopped into 1 inch long pieces (or sub with white onion or shallots)
• 32 g red bell pepper, sliced
• 30 g carrots, cut into matchsticks
• 60 g peas or greenbeans
• 2 cloves garlic, minced
• 4 tbsp vegetable oil
For the Sauce:
• 4 tbsp vegetarian stir fry sauce
• 3 tbsp cornstarch or potato starch
• 3 tbsp regular soy sauce
• 5 ml Shaoxing wine or sub with Dry Sherry Wine
• 1 tsp white granulated sugar
• 1 tbsp sesame oil, toasted
• 250 ml vegetable stock
METHOD
1. In a small bowl, combine ingredients for the Sauce as listed above and set aside.
2. In a wok or pot filled halfway with hot water, bring to a boil. Add noodles and blanch for 30 seconds or just until loosened and strain immediately. Do not rinse off with cold water.
3. In a large pan on medium heat, add 60 ml oil. Wait for oil to become shiny. Then carefully lower in noodles and spread into a pancake. Fry until the bottom is golden and crispy. Turning the noodles occasionally for an even crust. Flip over noodles and pour another 60 ml of oil around edges of wok. Fry until golden crispy. Transfer crispy noodle to a large serving plate.
4. On medium-high heat, add in all vegetables, scallions, and garlic. Sauté until vibrant in colour.
5. Then pour in Sauce and let it simmer to reduce and thicken for a couple of minutes, about 2-3 minutes. Once the sauce thickens to your desired consistency, immediately pour over crispy noodles. Enjoy!
