@xiensscran: Recipe on how to make Chinese takeaway style crispy noodles with vegetables (shū cài zhá miàn) below. I love how crispy the noodles are on the outside but then coated with delicious vegetables and gravy makes the noodles in the middle super soft. This dish reminds me of happy takeaway memories, I loved watching mum make this one for customers as a kid, it was so satisfying to watch the noodles get deep fried in the oil (it’s the small things that count). It’s also a beautiful dish to plate up IMO ❤️‍🔥 📍 Wok Inn, Sheffield (S12 3DZ) 1 portion of 100g thick egg noodles (we used classic takeaway brand - lucky boat no.1) / you can also use cooked egg noodles from your local shop For blanching the veg: 1 small broccoli head (split into florets) 1/2 carrot (sliced)
7 mangetout 3 mushrooms (chopped) 5 pak choi leaves 2 tbsp veg oil For stir frying the veg:
1 tbsp garlic (minced) 1/4 large onion (sliced) 1/2 courgette (thinly sliced) 1/4 red pepper (sliced) 6 Chinese straw mushrooms 5 tbsp veg oil For the sauce:
1 heaped tbsp cornstarch mixed with 2 tbsp of water (cornstarch slurry) 2 tbsp vegan oyster sauce 2 tbsp vegetable powder 2 tbsp light soy sauce 1 tbsp dark soy sauce 1 tbsp shaoxing wine 1 tsp sugar, white pepper, sesame oil and salt 150ml water Bring a large pot of water to boil then add to your lucky boat egg noodles and cover for 18 mins. Strain when cooked through. Meanwhile, bring a wok of water to boil on medium-high heat, add vegetables for blanching and 2 tbsp of oil. Blanch for just two mins then set aside. On medium-high heat add 5 tbsp of oil to a wok along with the garlic and onions. Stir fry for one min until lightly golden then add the vegetables for frying and fry for another two mins. Add the ingredients for the sauce to the wok along with your cornstarch slurry and mix well for just 2 mins. Deep fry your noodles in a wok of oil at around 160c for just 1 min then set aside. Pour your vegetables and gravy gravy over the noodles and enjoy. #chinesetakeaway #crispynoodles

Xien

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Tuesday 09 April 2024 17:27:51 GMT