Crispy I Fu Mie with Vegetable Sauce

• •200 Dried I Fu Mie or Hong Kong style egg noodles (approx. 2-3 cakes)
• •4 cup Vegetable oil (for deep frying, plus 2 tbsp for stir-frying)
• •3 cloves Garlic (minced)
• •1 tbsp Fresh ginger (grated or finely minced)
• •1 piece Carrots (medium, peeled and thinly sliced)
• •4 cups Bok Choy (chopped, stems and leaves separated)
• •1 cup Shiitake mushrooms (fresh or rehydrated, sliced)
• •1 cup Snow peas (trimmed)
• •2 cup Vegetable broth
• •2 tbsp Light soy sauce
• •1 tbsp Oyster sauce (or vegetarian oyster sauce)
• •1 tsp Sesame oil
• •0.5 tsp White pepper (or to taste)
• •2 tbsp Cornstarch
• •4 tbsp Water (for cornstarch slurry)

Instructions

1. 1

   Prepare the noodles: Bring a large pot of water to a boil. Add the I Fu Mie noodles and cook according to package directions, typically 2-3 minutes, until just tender. Drain well, rinse with cold water to prevent sticking, and toss with 1 tablespoon of vegetable oil. Spread them out on a baking sheet to dry slightly while you prepare other ingredients.

2. 2

   Fry the noodles: Heat 4 cups of vegetable oil in a large wok or deep skillet over medium-high heat until it reaches about 350°F (175°C). Carefully add about half of the prepared noodles, spreading them into an even layer. Fry for 3-4 minutes per side, or until golden brown and crispy. Remove with tongs or a spider strainer and place on a paper towel-lined plate to drain. Repeat with the remaining noodles. Keep warm.

3. 3

   Start the sauce: Discard the frying oil (or save for another use) and wipe the wok clean. Heat 2 tablespoons of fresh vegetable oil in the wok over medium-high heat. Add minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.

4. 4

   Add vegetables: Add the sliced carrots and bok choy stems to the wok and stir-fry for 2-3 minutes until slightly tender-crisp. Add the shiitake mushrooms and snow peas, stir-frying for another 1-2 minutes. Finally, add the bok choy leaves and stir-fry until just wilted.

5. 5

   Simmer the sauce: Pour in the vegetable broth, light soy sauce, oyster sauce, sesame oil, and white pepper. Bring the mixture to a gentle simmer, stirring to combine all ingredients.

6. 6

   Thicken the sauce: In a small bowl, whisk together the cornstarch and 4 tablespoons of cold water to create a smooth slurry. Gradually pour the cornstarch slurry into the simmering sauce in the wok, stirring constantly, until the sauce thickens to a glossy, transparent consistency. Cook for 1 minute more to ensure the cornstarch is fully cooked out.

7. 7

   Serve: To serve, place a portion of the crispy fried noodles on each plate. Spoon a generous amount of the hot, thick vegetable sauce over the noodles. Serve immediately and enjoy the textural contrast!

Chef's Tips

• 💡Ensure your noodles are as dry as possible after boiling and rinsing before frying. This helps them get super crispy and prevents oil splattering.
• 💡Don't overcrowd the wok when frying the noodles. Fry in batches if necessary to maintain oil temperature and achieve even crispiness.
• 💡Adjust the amount of cornstarch slurry to achieve your desired sauce thickness. Start with half and add more if needed.
• 💡Feel free to customize the vegetables based on what's in season or your preference. Broccoli florets, bell peppers, or baby corn are great additions.