Pan Fried Noodles with Stir Fried Vegetables



wonderful aroma to this dish.

Quick, easy, vegetable-packed, and super tasty...! It's a great way to clean out the fridge and use up any lingering vegetables.  Some call this "Hong Kong Style" Fried Noodles. Noodles are pan-fried until crispy, and topped with varieties of vegetables in oyster gravy sauce.

You can use less oil to make it even healthier. Just a drip of sesame oil will bring
Ingredients:


Chinese dry noodles or Hong Kong Style Noodles
Vegetables of your choice (suggestoin: Bok Choy, Yu Choy, Carrot, Red Bell Pepper, Cabbage, Bean Sprouts, Bamboo shoots, Black Fungus, Mushroom, Onion,, Baby Corn etc. ) - anything you like!
Sliced pork and / or Tiger Prawns 
*Can be done without meat. 


1. Mix together the oyster sauce, soy sauce and 1 cup of water in a bowl.  In a separate bowl, whisk together 2 TBS of water and 1 TBS cornstarch.


2. Add sesame oil (about 1TBS) to a heated frying pan.  Add the noodles.  Using chopsticks, stir constantly so that noodles are browned evenly.  If the noodles are too dry and too hard to separate, add 1TBS water or so to break apart the noodles. You can cover the pan after adding water, just to kind of steam cook the  noodles (so they come apart and be easy to fry).  Press the noodles against the pan, and if you need to, add some more oil to brown the noodles.  I like mine a bit crispy, so I like to fry the noodle until a bit dark brown. The crispy part goes really well with the sauce ; )


3. Once the noodles are fried (brown and crispy), remove from the pan and set aside.


4. In a wok or frying pan, heat sesame oil (about 2tsp or less) and add ginger. Stir fry until fragrant (about 30 seconds). Add pork and prawns (if using) and all the vegetables and stir fry until they are cooked. 


5. Whisk in the cornstarch mixture and bring to a boil. When the sauce thickens (it doesn't take very long!), turn off the heat. Pour it over the fried noodles.