Fried noodle dishes seem simple to prepare but a good memorable one involves thought and pre-preparation. The secret to preparing a tasty dish is to reuse oil that has been previously used to fry fish. This also works well with the juice of stir fry mushrooms. In this post, I will share with you the secret of preparing special fried vegetarian noodles.
Ingredients
1 packet Hokkien/egg noodles
leftover oil used to fry fish
1 onion, sliced
bak choy, chopped
spring onion, chopped
1 egg
baby corn, sliced into halves
puff tofu, cut into halves
juice of half a lemon
1 tbsp soy sauce
1 tbsp tomato ketchup
1 tbsp Hoisin sauce
1 tbsp kechup manis
fried shallots for garnishing
Method
- Put noodles in a pot and pour boiling water over it. Drain the noodles in a colander after 3 minutes. Set aside.
- Heat used oil previously fried in fish in a wok.
- Add onions and cook till transparent.
- Add egg and break it up in the wok in the process of cooking, so it becomes scrambled in texture.
- Add puff tofu, spring onions, bay corn and bak choy. Mix the ingredients thoroughly.
- Add soy sauce, lemon juice, Hoisin sauce and ketchup manis. Mix well.
- Lastly, add the noodles and mix them thoroughly till all ingredients blend together.
- Serve noodles on a plate and garnish with fried shallots.
The taste is simply delicious and texture of the noodles is moist and silky. You’d surely want to have a second helping. Don’t feel guilty about it. Bon appetite!