No Oil Vegetarian Fried Noodles


Fried noodles are my family's favourite meal. Whenever I'm stumped for meal ideas, there's always fried noodles. I make it with whatever's in my refrigerator and freezer at the time - minced or sliced pork, chicken. prawns, mushrooms, carrots, assorted vegetables. It's one of the easiest dishes to make and a great way to use up any leftover meats and vegetables. There are always happy faces at the dining table whenever this dish appears.

I usually make this dish with meat (pork is my preference, but chicken is also good), but for health and environmental reasons, we are trying to eat less meat and hopefully in future, go completely vegetarian. So this time, I tried substituting tofu for meat. I also completely excluded oil, using broth instead.

This is a very forgiving dish. The must haves are egg noodles (or bee hoon/rice vermicelli if you prefer), chopped garlic, broth (low sodium meat or vegetable), oyster sauce, dark soy sauce (not just for taste, also for darkening the gravy), cornstarch(thickener), white pepper, in your preferred proportion. Just taste and adjust accordingly.

You can add any additional ingredients to the must haves - meat (pork, chicken), seafood (prawns, fish slices), vegetables, roots, fungi (spinach, chye sim, carrots, different types of mushrooms, tofu).

In this vegetarian version, I added tofu, mushrooms and spinach. Oh, and did I say, this dish is 100% oil free?

Sauteing tofu without oil is easier than you think. You need to use very firm tofu. Drain the liquid from the firm tofu first by wrapping it in a clean towel. Place it on a plate, then place another plate on top of the tofu, and a weight on top of the plate, just heavy enough to press down on the tofu, but not so heavy that it crushes it. Leave for 30 minutes to an hour. Then slice the tofu.

Heat a pan (non stick, preferably) or wok on high and when it is hot enough, place sliced tofu on the top, preferably without overlapping. Let the remaining liquid still in the tofu dry up first by not stirring the tofu. Then shake the pan a little to ensure that the tofu does not stick to the pan. Pour a little broth on the tofu, and use a spatula to stir and turn the tofu. Once the broth dries, add more broth and stir. Keep repeating until done. Set aside.

Heat wok again, and when it's ready, add in sliced garlic and mushrooms. Moisten the pan when needed with broth or water, until the garlic and mushrooms are cooked.

Pour in broth and spinach stems and leave to boil for a few minutes, stirring periodically.

Add in oyster sauce, dark soy sauce and pepper. Taste and adjust to your personal preference. Add water to cornstarch, making sure the cornstarch is completely dissolved in the water, then add into the wok, stirring constantly. The gravy will start to thicken.

Add egg noodles into the wok. It is important to keep stirring the noodles, to allow the noodles to absorb the gravy. Stir continuoulsy for about 2 to 3 minutes, until noodles have softened and have absorbed most of the gravy.

Add spinach leaves and allow to wilt into the noodles and gravy.

And it's done!

Add some cut chili padi and enjoy!

PRINT RECIPE

No Oil Vegetarian Fried Noodles

Yields 2

Ingredients

  • Egg noodles (enough for 2)

  • 3 cloves garlic (chopped, sliced or minced)

  • 500 ml broth (any kind)

  • 1 to 2 Tbsp oyster sauce

  • 1 Tbsp dark soy sauce

  • 2 Tbsp cornstarch

  • 1 pack firm tofu (liquid drained and sliced. Season if desired)

  • 1 cup sliced mushrooms (any kind. I used shitake)

  • 1 batch spinach (leaves and stems separated and cleaned)

  • sliced chili padi (optional)

Method

  1. Drain the liquid from the firm tofu first by wrapping it in a clean towel. Place it on a plate, then place another plate on top of the tofu, and a weight on top of the plate, just heavy enough to press down on the tofu, but not so heavy that it crushes it. Leave for 30 minutes to an hour. Then slice the tofu.

  2. Heat a pan (non stick, preferably) or wok on high and when it is hot enough, place sliced tofu on the top, preferably without overlapping. Let the remaining liquid still in the tofu dry up first by not stirring the tofu. shake the pan a little to ensure that the tofu does not stick to the pan. Pour a little broth on the tofu, and use a spatula to stir and turn the tofu. Once the broth dries, add more broth and stir. Keep repeating until done. Set aside.

  3. Add garlic and mushroom to wok and dry fry for a while. Add broth to moisten and continue stirring, until garlic is cooked and mushrooms are soft.

  4. Add broth and spinach stems and stir until stems are softened.

  5. Add oyster sauce, dark soy sauce and pepper.

  6. Thicken the gravy with cornstarch and water mixture. Stir constantly.

  7. Add egg noodles and stir constantly for about 3 minutes or more, if necessary, to ensure that noodles absorb the gravy.

  8. Add spinach leaves. It is ready when spinach leaves have wilted and have been stirred into the noodles.

  9. Add tofu on top of noodles and servve with cut chili padi (optional, but really adds the oomph to this dish!)

#hearthealthy #nooil #noodles #vegetarian

This site was designed with the
.com
website builder. Create your website today.
Start Now