These are the veggies I’m putting into my pan fried noodles, but you can put in whatever you like!
First, I start off by pan frying the tofu. Pan frying the tofu helps the tofu keep its shape later on when we put it in the sauce. It also soaks up all the flavor a little better.
After pan frying the tofu, it’s time to pan fry the noodles. Yes, lots of pan frying in this recipe – this is NOT a healthy dish what so ever!! It’s so bad for you but so good for your soul. 😀 I use about 2 tbsp of vegetable oil and pan fry one side for 5-7 minutes on medium heat. Then I use a plate to flip the noodles onto the plate. I add an addition 2 tbsp of vegetable oil and add the noodles back into the pan to fry the other side.
You want to make sure the noodles have this beautiful golden brown color with crispy bits all over!
To make the vegetable medley that goes on top, go ahead and add all of your vegetables into the pan, starting with the hardest vegetables like carrots and baby corn. I cook the vegetables in the mushroom broth to avoid using extra oil. Remember – you need a lot of broth! When you add the cornstarch slurry later, the broth will thicken up. But you need plenty of broth so that it can coat all of the noodles. If you don’t have enough sauce to coat the noodles, you’ll end up eating crispy, fried noodles. You want the sauce to soften the noodles!
Half package of Hong Kong style pan fried noodles
Half a block of firm tofu
4 tbsp vegetable oil
6 cups of mushroom broth
3 tbsp soy sauce
2 minced garlic cloves
One cup broccoli
1/4 cup baby corn
1/4 cup water chestnut
1/2 cup snap peas
1/4 cup carrot
2 tbsp corn starch
3 tbsp water
- Add two tbsp of vegetable oil into a hot skillet. Add noodles into skillet, forming a flat, circular shape. Fry on one side for 4-6 minutes, or until golden brown. Remove the noodles from the skillet onto a plate. Add the remaining vegetable oil and transfer the noodles back to the plate, golden brown side facing up. Fry for another 5-6 minutes, or until golden brown. Transfer to serving plate and set aside.
- Cut tofu into bite size pieces. Using the remaining oil in the skillet, pan fry tofu until golden brown on all sides. Transfer to a separate plate, set aside.
- Add all of the remaining ingredients into the skillet, along with the 6 cups of broth, garlic, and soy sauce. Let the mixture come to a boil and allow vegetables to soften.
- In the meantime, create a corn starch slurry using two tbsp corn starch and 3 tbsp water. When the vegetables are soft, add in the tofu and corn starch slurry. Allow broth to thicken up.
- Pour the entire mixture over the noodles and enjoy!