When we are on vegetarian diet, a simple dish always taste appetising. This is another simple stir fried noodle using fresh noodles, the yellow noodles and koay teow [flat rice noodles]. This combination of stir fried noodle is also common in the wet market food stalls or vegetarian food stalls. Here, I added fried sweet beancurd sticks as garnish and condiment.
300 gm yellow noodles
300 gm koay teow
2 stalks chai sim [mustard leaves]
100 gm beansprout2 tbsp oil
3 pieces sweet beancurd sticks - cut thin strips
Sweet beancurd sticks [teik ah kee in hokkien]
Seasoning Sauce [mix together]
2 tbsp vegetarian oyster sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce - for colour
1 tsp sugar
1 tsp vegetarian msg
100 ml hot water
- Put enough oil in wok and add in sweet beancurd stick. Turn on heat to medium and stir fry continuously to fry beancurd stick to golden brown [fry from cold oil to prevent beancurd sticks from being over browned before getting crispy]. Dish out on to absorbent kitchen paper. Set aside. Remove excess oil, leave about 2-3 tbsp in the wok to fry noodles.
- Reheat oil. Add in yellow noodles and vegetables. Stir fry to mix well and add in koay teow together with seasoning ingredients. Stir with ladle and chopstick. Sprinkle water around the wok to cook the noodles well.
- Continue to fry till water has reduced and noodles are cooked. Dish out to serve. Garnish with fried beancurd sticks and chilli sauce/pickled green chillies.