Crispy pan-fried noodles with stir-fried veggies
6
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
The magic of this dish is in the incredible contrast of textures. To start, fresh noodles are fried and crisped in a touch of oil. Then they’re topped with saucy, snappy veggies, allowing some noodles to soften while the rest remain crunchy. If you can’t find chow mein or Chinese egg noodles, swap in vermicelli or thin spaghetti, cooked al dente.
Ingredients
Fresh egg noodles
280 g, Chinese egg or Singapore noodles
Canola oil
3 tsp, divided
Salt reduced chicken stock
1 cup(s), (250ml)
Cornflour
1½ tbs
Soy sauce
1½ tbs
Oyster sauce
1 tbs
Sesame oil
3 tsp, toasted variety
Broccoli
2 cup(s), small florets
Bok choy
220 g, baby variety
Snow peas
2 cup(s), cut in half
Green shallot(s)
1 cup(s), chopped
Red capsicum
1 small, finely sliced
Garlic
3 clove(s), finely chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Divide noodles into 4 portions, shaping each into a 10-12cm nest. Heat canola oil in a large non-stick frying pan over medium-high heat. Add 2 portions of noodles and cook, without stirring, for about 5 minutes, or until crispy and browned on the bottom. Lightly spray the top of the noodles with oil. Flip noodles over and cook for a further 5 minutes, or until crispy and browned on the bottom. Transfer noodles to a paper towel-lined plate. Repeat process with remaining canola oil and noodles.
2
Meanwhile, whisk stock, cornflour, soy sauce, and oyster sauce in a medium bowl. Heat sesame oil in a large, non-stick frying pan or wok over medium-high heat. Add broccoli and cook for 4 minutes. Add bok choy stems, snow peas, shallots, capsicum and garlic and cook for 5 minutes, stirring frequently. Add bok choy leaves and cook for 1 minute. Whisk sauce and stir into vegetable mixture. Cook for a further 1 minute, or until sauce thickens.
3
Divide noodle nests among 4 serving bowls. Spoon stir fried vegetables over the top. Serve.
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