Crispy I Fu Mie with Vegetable Sauce
Experience the delightful contrast of golden-crispy egg noodles drenched in a glossy, savory vegetable sauce. This classic Chinese dish is packed with fresh vegetables and a rich, transparent sauce that clings perfectly to every noodle.
Ingredients
- •200 g 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.
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.
Time: 5 min - 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.
Time: 10 min - 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.
Time: 2 min - 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.
Time: 5 min - 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.
Time: 3 min - 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.
Time: 2 min - 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!
Time: 1 min
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.
Recipe from TheCookbook.ai
Created by anne hamdali