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Cantonese Style Pan-Fried Noodles

Yields1 ServingPrep Time30 minsCook Time20 minsTotal Time50 mins

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)

Yield: 6 servings
INGREDIENTS
 1 ½ tbsp canola oil
 ½ tsp asafoetida (aka hing)
 1 tbsp sesame oil
 2 tsp grated ginger
 1 cup julienne carrots
 ¾ cup diced red peppers
 1 cup julienne zucchini
 ½ cup corn kernels
 2 cups 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 cups 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.
 ¾ 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
DIRECTIONS
1

Heat canola oil and sesame oil on medium high heat in a wok. Add ginger and hing and roast until golden brown (1-2mins).

2

Add carrots, red pepper, zucchini, corn and mushrooms. Allow to cook until softened (5-7mins).

3

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.

4

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.

5

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.

6

Add cashews and stir to combine completely.
Serve hot topped with coriander and chopped peanuts (optional).