Vegetarian/Vegan Hong Kong Stir-fry Noodles

Using A1 Brand: Dried Instant Wanton Mee here
Using instant noodles

Using instant noodles

Hong Kong stir-fry noodle dishes mostly use egg noodles but my version is using instant noodles. This is common at the hawker stalls in Singapore whereby you select your own ingredients (e.g. veggies etc) to pair with these noodles. The main ingredients of dried instant noodle or precooked noodle block are wheat flour, palm oil, and salt. Thus, it is not very healthy and not advisable to eat often, please eat sparingly. This dish is so easy to make yet delicious!

Dietary: Vegetarian, Vegan.
Serve 2

 2 patties of dried instant noodles
 4 cloves garlic, chopped
 Ginger, shredded
 1/4 cup carrot, sliced
 5 stalks shitake or button mushroom, sliced
 1/4 cup firmed tofu, cubed (optional)
 100g bean sprouts

 1 Tbsp light soy sauce or Braggs Liquid Aminos
 2 tsp dark soy sauce
 2 tsp vegetarian mushroom oyster sauce
 1/4 tsp sugar
 1/2 tsp sesame oil 

 Salt, to taste
 White pepper, to taste

 Spring onions
 Fried shallots
 Vegetarian sambal chilli  (optional)
1. Bring a pot of water to a boil, blanch the noodles until al dente. Drain in a colander, set aside.

2. Heat up oil in a large skillet or wok. Sauté the garlic and ginger until aromatic.

3. Add carrot, mushrooms and tofu and sauté for 2-3 minute. Then add bean sprouts, sauté until almost cooked.

4. Pour in noodles, then add all seasonings. Stir fry for 2-3 minute until all ingredients are coated evenly. Use a pair of chopsticks to help loosen the noodles. Add water if the mixture is too dry.

5. Transfer to a plate, and top with garnishes. Serve!

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