How to Make Vegetarian Pan-Fried Noodles

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Vegetarian pan-fried noodles are a great, healthy way to get your meal started off right. Make vegetarian pan-fried noodles with help from a resident chef in this free video clip.

Part of the Video Series: Different Tastes & Recipes
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Video Transcript

Hello, this is Doreen Fang, resident chef of The Vegas Morning Blend, and today I'm going to be making vegetarian pan-fried noodles. Today's ingredients are napa cabbage, enoki mushrooms, brown shimeji mushrooms, Chinese dry noodles, green onions, ichimi togarashi, which is the Japanese chile pepper, ground ginger, salt, pepper, a special soy sauce, Chinese soy sauce and some hoisin sauce. Alright growing up as a little kid pan-fried noodles was always something my mom used to always make and you should always use this brand. It's actually called Quon Yick Noodle Company and it's a Chinese dry style noodle and these are my favorite noodles. And there are so many out there if you can get a hold of these in the Chinese market, this is the one to get. So you're going to get about, I don't know like an inch and a half in diameter in your hand, just like this okay and you go ahead and just break it up in half and you're going to go ahead and put it in your boiling water and that's going to cook for about six minutes and just follow the instructions on the box. Now while that's cooking, we're going to go ahead and get all of our vegetables together. I've got some Napa cabbage and I'm using about six leaves of Napa cabbage okay, and you're going to cut it kind of like in a julienne so it's about a quarter of an inch okay? Alright, I've already got some more cut in a bowl so that's all set. Now I wanted to show you enoki mushrooms in case you don't know what it looks like. It actually comes in a package and this you can see the bottom is nice and clean. I've already actually cut off the roots and I want to show you that this is what it actually looks like when it comes out of the package. You'll see the bottom roots right here. I just cut that right off. Alright, so the brown shimeji mushrooms, they're also called beech mushrooms okay, they call them beech brown mushrooms. You'll see that they also have white ones. You can use either one and when you see it in the package, it will actually have a little root on the bottom also, just cut that right off and then you'll just leave the mushrooms on top, okay? Also what you want to do is kind of separate a little bit so it's not like large clumps because we're going to cook all these mushrooms and it's a lot easier when they are semi separated. Okay I'm going to just put that all together. Alright, now you're going to put about one and a half tablespoons of just vegetable oil or corn oil, whatever you like, get that in there and make sure, make sure that your pan is nice and hot before you start okay? So I have it on about like a medium high heat. I'm just going to get these mushrooms in here, the oil is nice and hot. You can hear that sizzle. Now when you're cooking the mushrooms it's really nice actually if you get a little bit golden in color. I love mushrooms and you know what's really fabulous? As it's cooking, you're going to salt and pepper it so I do it to taste, so maybe about a half a teaspoon of salt, a quarter teaspoon of pepper and I love the ichimi pepper, it gives it a little bit of spice and you can do maybe about a quarter of a teaspoon but if you like it spicier, go ahead and add more. Alright, you're going to be basically cooking these for a few minutes until it softens and again because of the nice high heat you're going to get a little goldenness on the mushrooms also. Alright, now that the mushrooms are ready, I'm going to put them in another bowl and I'm going to get the pan ready for the Napa cabbage. Now in Chinese cooking a lot of times it seems like oh my gosh, there's so many steps but you don't want to overcook everything but you want to cook everything to the correct temperature, okay and you don't want it to like each thing has its own way of cooking it and the length of time that it takes to cook it. Alright so another like tablespoon and a half of oil and now it's time for the Napa cabbage. Alright, and because the pan is already super hot the oil is going to get hot very quickly and you can just hear it sizzling already. Okay so let's get that in, set that aside. Alright, and this is going to stir fry super quickly also and remember, whenever you add salt to something it actually draws the water out of the product so it actually helps, to me I think it helps it cook a little bit faster. Alright so I'm going to stir fry this quickly and you don't want to overcook the Napa cabbage because you don't want it to be mushy. You want it to still have a little crunch and texture. So again, maybe about a half a teaspoon of salt and again taste it yourself and see how you like it, if you want it to be a little saltier, just add a little bit more salt and again a little bit more pepper. I like to really always say salt and pepper to taste okay? Alright, so this is just going to take a couple minutes to go ahead and just soften up slightly and once you see the softer leaves have softened, then you know it's about ready. Alright so this is the point where it's just about ready to come off. It's already softened okay? And we don't want to overcook it. So we'll take it off right now. You can just add it in the same bowl as the mushrooms because it's all now going to go into the noodles okay? Alright, so make sure all of the vegetables are out because we're going to add hot oil to this again. Okay, so the noodles I've already poured off into the colander and with Chinese noodles it's not like pasta noodles. You actually want to rinse it with cold water, okay? So, the cold water helps it from sticking together. I'm going to get some more oil inside the pan and again, another like tablespoon and a half of oil. This time we're not just adding oil, we're going to actually add a little bit of ginger powder. Now my mom used to always use ginger powder for everything because I hated real ginger. So you're just going to add about an eighth of a teaspoon okay, and this ginger powder, this ginger powder is going to give it a lot of flavor on top of the noodles from the hot oil and the noodles when it lands on it it's just going to kind of like brown it which is really great. Alright, you can tell that the ginger and the oil is super hot when it starts to darken a little bit in color okay? Alright, be careful because there's going to be a little bit of water in here so you hear that sizzle. So, after I let it just pan fry for just a few minutes, okay, I'm going to add my sauces to it. Alright now I've added all the sauces and I've let it cook for just a little bit so the sauce and the flavors will go inside the noodles. I'm going to go ahead and add my Napa cabbage and my mushroom mixture. Now when you add it there might be some like liquid from the Napa cabbage that's going to come out, that's okay. If it seems like it's a little too liquidy, go ahead and just cook it a little bit longer so that it will actually reduce that liquid and absorb into the noodles okay? Now I know that this is vegetarian, but for those of you who like meat, you can definitely add some chicken to this or some beef because it goes really great with the mushrooms and the napa cabbage. Alright, get that all incorporated, mix it all up and now you can add the green onions. And I do it near the end so it doesn't become too wilted. And it looks so, just, it looks so beautiful. Now I add a little bit of ichimi earlier to the mushrooms but if you like it spicy, add a little bit more which I love and if you're really daring, add a little sriracha to it and just kick it up a notch. And we're all done. Alright let me plate this up. Now whenever you make noodles this is something that you share with everybody. It's not just for one person. So I'm going to kind of pour this in here. That's a lot of noodles. I'm Doreen Fang, resident chef with The Las Vegas Blend and these are my vegetarian pan-fried noodles.


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