How To make Crisp Fried Vegetarian Noodles
1/2 lb Thin egg noodles
Sesame oil 1 1/2 c Chicken broth
2 tb Rice wine
1 1/2 ts Sugar
2 tb Cornstarch
3 tb Vegetable oil
1 1/2 tb Garlic, minced
1 1/2 tb Ginger, minced
10 ea Chineese black mushrooms
- rehydrated 3 c Leeks, finely julliened
2 c Carrots, shredded
1 1/2 tb Rice wine
4 c Bean sprouts
Heat 1 gallon water in large pan until boiling. Add noodles and cook until just tender, about 5 minutes. Drain. Toss with 1-2 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 & 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 1 1/2 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 1 1/2 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.
How To make Crisp Fried Vegetarian Noodles's Videos
Yaki Udon Noodles (20-min recipe)
Get the Recipe:
⭐️ Here's our scrumptious, tangy, and vegetable-packed Yaki Udon recipe; a stir-fried dish from Japan with thick udon noodles, a tasty soy-based sauce, tofu, and plenty of veggies.
⭐️ Ingredients
FOR THE STIR FRY
14 ounces udon noodles vacuum packed
2 tablespoons vegetable oil
½ pound firm tofu
½ teaspoon salt
1 small onion
2 cloves garlic
1 inch ginger
1 carrot
1 heaping cup (5 oz) bell peppers
1 heaping cup (5 oz) mushrooms
1 heaping cup (5 oz) bok choy
2 scallions
FOR THE STIR FRY SAUCE
2 tablespoons dark soy sauce
2 tablespoons vegetarian oyster sauce
2 tablespoons rice vinegar
1 tablespoon mirin
1 tablespoon brown sugar
1 teaspoon sriracha sauce
Metric:
FOR THE STIR FRY
400 grams udon noodles vacuum packed
2 tablespoons vegetable oil
250 grams firm tofu
½ teaspoon salt
1 small onion
2 cloves garlic
2½ cm ginger
1 carrot
150 grams bell peppers
150 grams mushrooms
150 grams bok choy
2 scallions
FOR THE STIR FRY SAUCE
2 tablespoons dark soy sauce
2 tablespoons vegetarian oyster sauce
2 tablespoons rice vinegar
1 tablespoon mirin
1 tablespoon brown sugar
1 teaspoon sriracha sauce
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Stir Fry Noodles with Crispy Garlic Tofu - VEGAN, OIL FREE, & GLUTEN FREE
There's nothing better than a quick and easy stir fry sauce recipe! These stir fry veggies and noodles goes PERFECT with my crispy garlic tofu (match made in heaven!). There are so many great things about this recipe- it's VEGAN, OIL FREE, & GLUTEN FREE - not to mention you can customize it with any veggies of your choice. My stir fry sauce is actually pretty versatile, you can use it for noodles or just plain veggies/tofu.
Products used in this video:
Gluten Free Tamari:
Gluten Free Hoisin Sauce:
Gluten Free Stir Fry Noodles:
Coconut Sugar:
Equipment used for video recording & photography
Sony a6400 camera:
Sigma 16mm f/1.4 lens:
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0:00 Stir Fry Noodles with Garlic Tofu
0:32 Hi! from The Soulful Cook
1:05 Crispy Garlic Tofu
3:55 Stir Fry Veggies and Noodles
6:45 See you next time!
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**FTC: Some links mentioned above are affiliate, which means I earn a small commission if you buy a product from the specific link. Video is not sponsored.
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Dairy-Free & Loving It | Tips for Going and Staying Vegan
This week will feature a cooking demo for Danni's DAM Good Vegan Mac & Cheese.
The AVS Team will be discussing our tips for going and staying vegan.
Plus there will be a chance to win another amazing prize. See you Friday!
Veg Hakka Noodles/ Restaurant Style Vegetable Noodles
#VegNoodlesRecipe #VegChowmein
Veg Hakka Noodles
Ingredients
Oil – 3 tbl spoon
Noodles – 1 pack
Chopped ginger – 1 teaspoon
Chopped garlic – 1 teaspoon
Green chilli – 1
Spring onion – 1 tbl spoon
Cabbage – 1 handful
Carrot – 1
Capsicum – Half
Soya sauce – 1 tbl spoon
Tomato ketchup – 2 tbl spoon
Red chilli sauce – 2 tbl spoon
Vinegar – 1 tbl spoon
Pepper – ¾ teaspoon
Salt
EASY 10 Minute Chili Oil Noodles Recipe
???? Dad's CRISPY Hong Kong Style Noodles (港式煎麵)!
Watch Daddy Lau teach us how to make his amazing Hong Kong Style Pan Fried Noodles, an easy, healthier twist on the restaurant version! I can personally vouch that my dad's recipe is absolutely DELICIOUS.
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⏲ CHAPTERS ⏲
00:00 - Intro
00:39 - Where are HK style noodles really from?
01:26 - Steam the noodles
02:13 - What type of egg noodles to buy?
03:10 - Cut & marinate chicken
04:38 - Cut vegetables
06:06 - Boil, drain, loosen noodles
06:51 - Heat wok & add oil
07:08 - Pan fry noodles on each side
08:48 - Flip noodles
09:47 - Cook meats, aromatics
10:42 - Cook vegetables
11:28 - Mix everything & create sauce
13:10 - Plate noodles
13:45 - Meal Time!
14:14 - What are the best types of noodles to use?
14:43 - Can you freeze fresh noodles and use them later?
15:27 - How do you get the most crispy noodles?
15:45 - Can you do this with less oil?
15:57 - How do you prevent the noodles from sticking?
16:13 - What kind of oil is best?
16:34 - A quick primer on oil & smoke points
17:41 - Can you use seafood?
18:02 - Is there a brown version of this sauce?
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Directed & Produced by Randy Lau
Edited by Randy Lau & Willard Chan
Chinese Subtitles by Gan Ying Zhi & Arlene Drew