Vegetable Pan Fried Noodles

omnivorescookbook.com

Margo S. Eisenberg

8 oz (225 g) fresh Hong Kong pan fried noodles (or other type of thin noodles) (Footnote 1)

subheading: Sauce:

1 cup vegetable broth

2 tablespoons soy sauce

2 tablespoons vegetarian oyster sauce

1 tablespoon Shaoxing wine (or dry sherry)

1 teaspoon dark soy sauce

2 tablespoons cornstarch

1 teaspoon sugar

¼ teaspoon white pepper

subheading: Stir-Fry:

3 tablespoons peanut oil , divided

5 heads (8 oz / 225 g) Chinese broccoli , sliced to small bite-size pieces (or 1 head broccoli) (*Footnote 2)

4 cloves garlic , minced

1 ” (2.5 cm) ginger , minced

½ yellow onion , sliced

2 (4 oz / 110 g) small carrot , sliced to rounds (yield about 1 cup once cut)

1 pack (5 oz / 150 g) white shimeji mushrooms , separated (or button mushrooms, sliced)

1 cup bean sprouts

Directions at omnivorescookbook.com

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