Fried Thin Egg Noodles with Vegetables 🇨🇳

               

Save yourself a trip to the Chinese takeaway if you follow this recipe to make fried thin egg noodles or Chow Mein.  We have a vegetarian version here which, dare I say, tastes better than the greasy takeaway's.  I use fresh Australian made wheat based egg noodles, available in packages from the refrigerated section of the supermarket.  Follow package cooking instructions, which usually involve blanching or cooking the noodles quickly in boiling water until 'al dente', rinsing them under cold tap water, and air drying them on a tray.  The noodles are then spread out in a hot  pan with a little oil and fried on both sides until crispy, leaving the inside soft and delectably chewy.  Once you master the basic frying technique, variations of this dish are endless by adding a variety of vegetables, meat or seafood.  While you enjoy the noodles, think of Western Australia being one of the top regions for wheat production in the country and the hard working farmers.

Serves 4

INGREDIENTS

• 300g / 10½oz  fresh thin egg noodles*
• 1 cup red or yellow capsicums, sliced thinly into strips
• 4 medium-sized dried Shiitake mushrooms
• 400g / 14 oz Chinese cabbage
• 2 spring onions, cut into 3cm / 1¼" lengths
• vegetable oil
• sea salt
• 2 tablespoons light soy sauce
• 2 tablespoons oyster sauce
• ½ teaspoon sesame seed oil
• freshly ground black pepper

*The noodles will double in mass after blanching or cooking in boiling water to yield about 600g / 1lb 5oz.

METHOD

1. In a small dish, soak mushrooms in ½ cup warm water for about 30 minutes until soft.  Gently squeeze out water.  Cut off and discard the stems.  Thinly slice mushrooms.  Reserve the soaking water.
2. Cook noodles according to instructions on package.  Place in a colander and rinse with cold tap water to cool.  Drain and spread evenly on a large tray to air dry.  Turn over after 20 minutes to dry the other side.  (To hasten drying, you can put noodles in a warm oven for a few minutes.)  This is an important step so that the noodles are not soggy when you fry them.
3. Cut cabbage crosswise into thin strips.
4. Heat 1 tablespoon oil in a wok or large frying pan over medium high heat until very hot.  Swirl the oil around to cover the pan base and sprinkle ¼ teaspoon salt on top.  Add half the noodles and spread evenly over the pan to brown on one side.  Sprinkle another ¼ teaspoon salt on top of the noodles.  After 1-2 minutes, turn the noodles over with a spatula and immediately add 1 tablespoon oil around the edge to brown the other side.  After 1-2 minutes, remove the noodles to a large platter and keep warm in oven.  The noodles should be crispy and golden brown on both sides, but not burnt.
5. Repeat Step 4 with the remaining half of the noodles.
6. In the same pan, add 2 tablespoons of oil and sauté over medium high heat the cabbage, mushrooms and sliced capsicums for 5-10 minutes until the vegetables are softened.  
7. Add the mushroom soaking water, 2 tablespoons light soy sauce and 2 tablespoons oyster sauce.  Mix well.  Add the spring onions and continue to sauté for 1-2 minutes.
8. Transfer the cooked vegetables over to the top of the noodles on the platter.  Sprinkle with sesame seed oil and a little fresh ground pepper.