Vegetarian Crispy Noodles (Sheng Mian)

Crispy noodles also known as 生面 is a Hong Kong style dish that is very popular in Singapore and Malaysia, you can literally find it anywhere from Zi-Char stalls to restaurants. The noodles are usually deep fried, so it is not every exactly very healthy, but it doesn't harm to eat once in a while because it tastes so good with the crunchy noodles at the edges and soft in the centre and along with savoury gravy and veggies ladled on top.
For simplicity, I used the ready-made crispy noodles which is readily available at our local supermarkets. If you can't find it at your local Asian grocery stores, you can also fry your own noodles with the step by step guide below!

Dietary: Vegetarian, Vegan
Serves 2

 500ml water
 4 Tbsp tropical/corn starch

 4 cloves of garlic, chopped (optional)

 4 slices ginger
 1/2 cup carrot, sliced
 1/4 cup fresh wood-ear mushroom, chopped
 4 stalks fresh shiitake, chopped
 1/4 cup firm tofu, cubed
 Handful of Chinese greens
 1/2 cup bean sprouts
 1/4 cup mocked chicken, optional
 Canola oil
Frying your own crispy noodles
 160g Hakka noodles or any eggless Chinese noodles or angel hair spaghetti
Cooking with ready-made patty
 2 ready-made crispy noodles patties
 1 Tbsp
vegetarian mushroom oyster sauce
 2 tsp light soy sauce or Braggs Liquid Aminos
 2 tsp sesame oil
 Pinch of salt

 Pinch of white pepper

Garnish (optional) 

 Spring onions
 Fried shallots

 Cut red chilli
 Green pickled chilli
Vegetarian sambal chilli
Frying your own patty

1. Bring a pot of water with one teaspoon salt to a boil, blanch the noodles until al dente. Drain in a colander until really dry for at least 2 hours, set aside.
2. Heat oil to about 1 inch height in a large skillet or wok over medium-high heat to 190°C or when the oil begins to smoke. Make sure the oil is at the correct temperature or else the noodles will be chewy rather than crispy. Fry small quantities of noodles at a time. Let it cook until light brown and crisp on underside, turn noodles over and cook until light brown. Repeat with the remaining noodles.
3. Drain on kitchen paper towels and arrange crispy noodles on a serving plate. Continue with step 4.
Cooking with ready-made patty
4. In a bowl, combine water and tropical/corn starch well. Set aside.

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

6. Add carrot, mushrooms and tofu and sauté for 2-3 minutes. Add the starch mixture. Bring to a boil and add greens, bean sprouts and mocked chicken, simmer until vegetables are cooked. Add all seasoning.
7. Divide the crispy noodles between deep serving plates. Ladle the hot gravy over the crispy noodles. Garnish and serve hot! 

Ready-made 'Ee Mee' patty

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