shanghai stir fry noodle s cu cao mian vg 𝐒𝐡𝐚𝐧𝐠𝐡𝐚𝐢 𝐒𝐭𝐢𝐫-𝐟𝐫𝐲 𝐍𝐨𝐨𝐝𝐥𝐞𝐬 (𝐂𝐮 𝐂𝐚𝐨 𝐌𝐢𝐚𝐧) 🌿𝐕𝐆

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𝐒𝐡𝐚𝐧𝐠𝐡𝐚𝐢 𝐒𝐭𝐢𝐫-𝐟𝐫𝐲 𝐍𝐨𝐨𝐝𝐥𝐞𝐬 (𝐂𝐮 𝐂𝐚𝐨 𝐌𝐢𝐚𝐧) 🌿𝐕𝐆

Recipe:

𝐓𝐡𝐞 𝐍𝐨𝐨𝐝𝐥𝐞:
~ 500g fresh Shanghai noodles, can substitute with any chunky noodles, like Udon (check your local Asian supermarkets)
~ 1/4 cabbage, sliced
~ 10 shiitake mushrooms, sliced
~ 100g fried tofu, cut into half
~ 2 bok choy, sliced
~ 1 spring onion, sliced
~ Half thumb-sized ginger, minced
~ Neutral oil for cooking

𝐓𝐡𝐞 𝐒𝐚𝐮𝐜𝐞:
~ 3 tbsps light soy sauce
~ 2 tbsps Chinese cooking wine
~ 2 tbsps sesame oil
~ 2 tbsps vegetarian oyster sauce
~ 1 tsp dark soy sauce
~ 2 tbsps water
~ S & P to taste

𝐓𝐡𝐞 𝐌𝐞𝐭𝐡𝐨𝐝:
~ In a large wok/frying pan, on medium high heat, sauté spring onion & ginger until fragrant
~ Add in sliced shiitake mushrooms, stir to sauté mushrooms for around 5 mins until golden brown
~ Add in noodles and pour in the sauce mixture, followed by adding fried tofu chunks, cabbage & bok choy
~ Use a pair of tongs or chopsticks to toss everything until well combined
~ Serve warm straight up, serves 3-4 generously

𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐍𝐨𝐭𝐞𝐬:
~ Dry shiitake mushrooms works too, but needed to be pre-soaked overnight
~ Get fried tofu from local Asian supermarkets, otherwise baked extra-firm tofu until golden brown, see my other recipes
~ Do not have a large work/frying pan, cook separately like I did or half the portion

𝐄𝐧𝐣𝐨𝐲 𝐱

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