My earlier postings on Stir Fried Noodles are 'no frills' with just the very basic ingredients. This time, when frying another vegetarian noodle, I added some extra ingredients like fresh gluten pieces, carrot and black fungus [boknee] for a change.
3 pieces instant noodles [no flavourings] - blanched in boiling water to loosen and drain
2 stalks bok choy - cut
2 tbsp shredded carrot
2 tbsp fresh gluten shreds
2 bok nee - soaked and cut shreds
a handful of beansprouts
2 tbsp oil
|Extra ingredients - boknee, carrot, gluten shreds|
2 tbsp vegetarian oyster sauce
2 tbsp light soy sauce
1 tsp dark soy sauce
dash of pepper
dash of sesame oil
dash of vegetarian msg
1/2 cup water
- Heat oil in wok on medium heat, add in gluten shreds, carrot and bok nee to fry. Then add in bok choy and beansprouts. Stir fry to combine and add in blanched noodles.
- Turn to low fire, add in seasoning sauce. Stir to mix seasoning evenly with noodles. Then turn to high heat. Continue stir frying noodles and pour in water.
- Cover to cook for 1-2 minutes. Remove cover, stir noodles until water is almost dry, off fire and dish out to serve.