Cantonese Style Pan-Fried Noodles

An easy Cantonese-style noodle dish that comes together so quickly! This taste just like your favourite restaurant’s version and now it’s easy to make them at home! (vegan)

Courses Dinner, Lunch

Difficulty Beginner

Time

Prep Time: 30 mins Cook Time: 20 mins Total Time: 50 mins

Servings 6

Ingredients

1 1/2 tbsp canola oil
1/2 tsp asafoetida (aka hing)
1 tbsp sesame oil
2 tsp grated ginger
1 cup julienne carrots
3/4 cup diced red peppers
1 cup julienne zucchini
1/2 cup corn kernels
2 cup dried shiitake mushrooms (soaked in warm water until rehydrated then sliced in half. Can also use fresh shiitake mushrooms.)
1 cup fresh or frozen broccoli
1 tbsp red soybean paste
1 tsp vegetarian hoisin sauce
2 cup vegetable broth
2 tsp Thai red curry paste
1 tbsp natural chunky peanut butter
3 tbsp chopped fresh mint leaves
1 tbsp soy sauce
1 package fried tofu balls (Tofu Superior Fried Tofu Ball brand- Tofu Puffs. Cut in 4.)
3/4 cup whole unsalted cashews
1 package Cantonese noodles (I used 454g Culinasian Cantonese noodles)
3 tbsp chopped coriander for topping (aka cilantro)
canola oil and sesame oil for roasting noodles
2 tsp soy sauce
may add additional salt to taste
2 tbsp chopped peanuts for topping

Instructions

Heat canola oil and sesame oil on medium high heat in a wok. Add ginger and hing and roast until golden brown (1-2mins).
Add carrots, red pepper, zucchini, corn and mushrooms. Allow to cook until softened (5-7mins).
Add soybean paste, hoisin sauce, broth, red curry paste, peanut butter, soy sauce and mint and allow to cook for 2-3 mins. Add tofu and allow to cook for 5 mins. The tofu will soak up much of the liquid. Add broccoli and allow to cook for another 1 minute. Then add vegetable mixture to a large serving bowl.
While vegetables are cooking, boil water in a large pot. Once boiled add noodles and cook according to package. I flash boiled my noodles for 1 min then strained and washed in cold water for 1 min.
Heat up wok with 1 tbsp sesame oil and 1 tbsp canola oil on medium high heat. Once heated add half the noodles and while mixing roast noodles for 1-2 mins. Then add 1-2 tsp soy sauce and mix (depending on salt taste desire). Remove from pan and add to the vegetable mixture. Repeat this step with the second half of the noodles.
Add cashews and stir to combine completely. Serve hot topped with coriander and chopped peanuts (optional).

Nutrition Facts

Servings 6

Amount Per Serving
Calories 734.48kcal

% Daily Value *
Total Fat 32.79g51%
Saturated Fat 4.85g25%
Trans Fat 0.07g
Cholesterol 47.79mg16%
Sodium 878.77mg37%
Potassium 1459.44mg42%
Total Carbohydrate 97.31g33%
Dietary Fiber 12.55g51%
Sugars 7.38g
Protein 25.04g51%

Vitamin A 226.99 IU
Vitamin C 45.65 mg
Calcium 196.77 mg
Iron 6.82 mg
Vitamin D 2.12 IU
Vitamin E 3.09 IU
Vitamin K 38.17 mcg
Thiamin 0.98 mg
Riboflavin 1.03 mg
Niacin 13.84 mg
Vitamin B6 0.92 mg
Folate 159.39 mcg
Vitamin B12 0.16 mcg
Phosphorus 541.01 mg
Magnesium 211.35 mg
Zinc 7.13 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Cantonese Style Pan-Fried Noodles