Search
by Ingredient

Crisp-Fried Vegetarian Noodles

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

6 servings

Prep

15 min

Cook

30 min

Ready

45 min
Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ pound egg noodles
thin
Camera
2 teaspoons sesame oil
Camera
1 ½ cups vegetable stock
Camera
2 tablespoons rice wine
Camera
1 ½ teaspoons sugar
Camera
2 tablespoons cornstarch
Camera
3 tablespoons vegetable oil
Camera
1 ½ tablespoons garlic
minced
Camera
1 ½ tablespoons ginger
minced
Camera
10 each mushrooms, black trumpet
chinese, rehydrated
*
3 cups leeks
finely julliened
Camera
2 cups carrots
shredded
Camera
1 ½ tablespoons rice wine
Camera
4 cups mung bean sprouts
Camera

Ingredients

Amount Measure Ingredient Features
226.8 g egg noodles
thin
Camera
1E+1 ml sesame oil
Camera
355 ml vegetable stock
Camera
3E+1 ml rice wine
Camera
7.5 ml sugar
Camera
3E+1 ml cornstarch
Camera
45 ml vegetable oil
Camera
23 ml garlic
minced
Camera
23 ml ginger
minced
Camera
1E+1 each mushrooms, black trumpet
chinese, rehydrated
*
7.1E+2 ml leeks
finely julliened
Camera
473 ml carrots
shredded
Camera
23 ml rice wine
Camera
946 ml mung bean sprouts
Camera

Directions

Heat 1 gallon water in large pan until boiling.

Add noodles and cook until just tender, about 5 minutes.

Drain.

Toss with 1 to 2 teaspoons sesame oil.

Immediately transfer noodles to round cake pan or pie plate.

Press top to level noodles and let cool.

This can be made a day ahead and refridgerated.

In the meantime, cut leeks and re-hydrated mushroom caps into fine julienne strips.

Discard mushroom stems. Rinse and drain bean sprouts. When noodles have cooled, combine broth, soy sauce, rice wine, sugar, 1 teaspoon sesame oil and cornstarch in bowl. Blend well. Heat well-seasoned wok or skillet until very hot. Add 1½ tablespoons vegetable oil and heat until nearly smoking. Invert noodle cake into pan and cook until deep-golden brown, swirling pan from time to time to keep cake from sticking. Flip noodle cake over and brown other side. Transfer noodles to heat-proof serving platter and keep warm in oven at 200 degrees. Reheat pan and add remaining 1½ tablespoons vegetable oil, again, heat until very hot. Add garlic and ginger-root and stir-fry until fragrant, about 10 seconds. Add mushrooms, carrots, and leeks. Stir-fry over high heat about 1 minute. Add rice wine and cook one minute more. Then add sauce mixture and bring to boil. Add bean sprouts and cook, stirring constantly to prevent lumps, until sauce is thickened. Spoon vegetables over fried noodle cake and serve immediately.



* not incl. in nutrient facts Arrow up button

Comments


Gary Northeast

How can this be vegetarian when the recipe includes CHICKEN broth?

Sean

Just use vegetable broth or a vegetarian "chicken" broth. The recipe has been updated to specify vegetable broth although you could use vegetarian "chicken" broth at most health food stores.

 

 

Nutrition Facts

Serving Size 230g (8.1 oz)
Amount per Serving
Calories 30934% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 103mg 4%
Total Carbohydrate 15g 15%
Dietary Fiber 4g 14%
Sugars g
Protein 19g
Vitamin A 159% Vitamin C 20%
Calcium 8% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe