Vegetable Pan Fried Noodles (Recipe)

These Vegetable pan fried noodles are a perfect one-bowl weeknight dinner! The crispy noodles are covered with colorful vegetables that come in all textures and a rich savory sauce. Recipe https://omnivorescookbook.com/vegetable-pan-fried-noodles/

Click more to see ingredients

INGREDIENTS

8 oz (225 g) fresh Hong Kong pan fried noodles (or other type of thin noodles)

Sauce
1 cup vegetable broth
2 tablespoons soy sauce
2 tablespoons vegetarian oyster sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 teaspoon dark soy sauce
2 tablespoons cornstarch
1 teaspoon sugar
1/4 teaspoon white pepper

Stir-Fry
3 tablespoons peanut oil, divided
5 heads (8 oz / 225 g) Chinese broccoli (or 1 head broccoli), sliced to small bite-size pieces
4 cloves garlic, minced
1 (2.5 cm) ginger, minced
1/2 yellow onion, sliced
2 (4 oz / 110 g) small carrot, sliced to rounds (yield about 1 cup once cut)
1 pack (5 oz / 150 g) white shimeji mushrooms, separated (or button mushrooms, sliced)
1 cup bean sprouts

Check out more cooking notes at https://omnivorescookbook.com/vegetable-pan-fried-noodles/

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