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Hong Kong crispy noodles with mixed vegetables recipe

An aromatic dish perfect for sharing - Sam Folan
An aromatic dish perfect for sharing - Sam Folan

The crispy noodles soften under the rich aromatic gravy flecked with garlic. The vegetables are crunchy, as they have been cooked quickly to retain their bright vibrant colours.

Prep time: 5 minutes | Cooking time: 15 minutes

SERVES

Two

INGREDIENTS

  • 1 nest of dried fine egg noodles (vegan option: use dried rice noodles/vermicelli)

  • 1 tbsp oil (vegetable, groundnut or coconut), plus extra for shallow frying

  • 2 slices of fresh ginger

  • 1 garlic clove, finely chopped

  • 1 onion, sliced

  • 1 carrot, sliced

  • 30g canned bamboo shoots, drained and sliced

  • 3 baby corn cobs, halved lengthways

  • 25g mangetout

  • 35g canned straw mushrooms, drained and halved

  • Handful of beansprouts

  • 2 spring onions, halved and then sliced lengthways

  • 1 tbsp dark soy sauce

  • 1 tbsp light soy sauce

  • ½ tsp white pepper

  • ½ tsp salt

  • ½ tsp sugar

  • 2 tbsp mushroom stir-fry sauce (shop-bought is fine)

  • 75ml vegetable stock

  • 1 tbsp cornflour mixed with 2 tbsp water

  • 2 tsp sesame oil

METHOD

  1. Put the egg noodles into a bowl, cover with boiling water and leave for two minutes, or until soft, then drain and allow to cool.

  2. Pour 250ml oil for shallow frying in a wok and place over a medium-high heat; once the oil begins to shimmer, carefully lower the drained noodles into the oil so they cover the entire bottom of the wok. Once golden brown and crispy, flip them over to brown the other side. Transfer to a wire rack or kitchen paper to drain.

  3. Heat the tablespoon of oil in a wok and add the ginger and garlic, frying until fragrant. Add the onion and cook until translucent, followed by the carrot, bamboo shoots, baby corn, mangetout and straw mushrooms.

  4. Fry for one minute, then add the beansprouts and spring onions and mix well.

  5. Add the dark and light soy sauces, white pepper, salt, sugar, mushroom stir-fry sauce and vegetable stock and bring to the boil.

  6. Slowly pour in the cornflour mixture, stirring constantly until the sauce reaches the desired consistency. Remove from the heat and stir in the sesame oil.

  7. Place the crispy noodles on to a large plate and using a pair of scissors, cut the noodle nest into quarters. Pour the vegetables over the noodles and serve.

Recipe from The Veggie Chinese Takeaway Cookbook by Kwoklyn Wan, published by Hardie Grant (£15). Order your copy from books.telegraph.co.uk