Pan-Fried Noodles with Tofu and Vegetables

I was out and about one day; I had a few errands and appointments to attend to. And as soon as I’m done with all these, I will head home and start dinner. Well, while in the middle of running around, I suddenly had this big craving for “Pan-Fried Noodles!” Yes, when I have cravings, I crave for a meal. I never crave for sweets like; ice cream, cake, and chocolates or not even salty stuff like a bag of chips.

So anyway there’s this big tug-o-war between my self control and my deep desire to have these Pan Fried Noodles right now!   This went on for approximately ONE minute.  And needless to say self-control lost out to deep desire. As if there were ever any doubt of the outcome.  Right away I made a mad dash to the Asian Market and picked up the egg noodles; with all the barbecues we had over this past Memorial Day weekend, I am so done with meat right now. I want to add tofu instead (sorry guys, its deep fried tofu); so I picked up some at the market as well. I already have vegetables at home that I can add with the dish.   

I apologize to all the Chinese foodies out there; this may not be the typical way of cooking  Pan Fried Noodles, but I have to feed my cravings; and this is the only easiest and fastest way I can cook them.

4 Servings

For the Noodles

16 ounces thin egg noodles

2 tablespoons peanut oil or canola oil

Blanched noodle in boiling water for about 2 minutes, drain and rinsed in cold water. Divide noodles into 2 parts.  

Heat non-stick pan or skillet on high heat then add 2 tablespoons of oil, fry noodles on both sides until brown, you may add more oil if needed. Set aside.

For the sauce

1 tablespoon peanut oil or canola oil

½ yellow onion diced

1 clove of garlic minced

5 caps shiitake mushrooms sliced

1 cup sliced fried tofu

2 tablespoons soy sauce

3 tablespoons oyster sauce

3 tablespoons Chinese cooking rice wine (Shao Xing)

2 cups low sodium chicken broth

2 tablespoons corn starch

4 tablespoon cold water

1 tablespoon sesame oil

Heat pan on medium heat, add the oil. Add garlic, onion and mushrooms, add a little bit of salt, and sauté until the liquid from the mushrooms are absorbed. Add the tofu, soy sauce, oyster sauce, cooking wine and the chicken broth, let it boil. Then add the slurry (cornstarch and water mixed together).  Stir until liquid turn to sauce consistency, and then add the sesame oil. Turn off heat.

For the Vegetables

2 carrots cut in thin rounds

2 cups snap peas

10 stalks Chinese broccoli cut in half or 10stalks bock choy

Blanch vegetables in salted boiling water.  Strain and put them in cold water for 5 minutes, then strain and set aside.

To serve

Put fried noodles on a serving plate top with the sauce mixture and blanched vegetables.