Cantonese (Almost) Oil-Free Pan-Fried Noodles: 豉油王炒麵

Classic, oily, salty, crunchy, noodley goodness.  A staple at dim sum and where ever great Chinese food is being had. Great for vegetarians, but unfortunately, not for vegans. The noodles that are used for this dish are egg noodles, aka, not vegan friendly. My heart, shattered. I refuse to give these delicious babies up! Not to mention they are not exactly diet friendly, and considering I need to look my best in a wedding dress in about a year, (whoa, that’s weird to think about), fried foods are not my friend right now.

The hunt for egg-less, oil-less pan-fried was on, and it was not the easiest. It took some long strolls in the asian market, brainstorming with the fiancé, and multiple batches of sacrificed noodles. But, I think I’ve finally mastered them.

Making this dish isn’t hard, it just takes a bit of temperature monitoring and time. They aren’t completely oil free, but they could be if you left all the oil out. (Duh.)

To start, you’ll need to boil some water in a medium pot. Meanwhile, rinse off your bean sprouts, julienne some green onion, and mix your sauce.

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Boil your noodles for about three minutes, since we are using dried. I found this brand at my local asian market. They are vegan, thin like egg noodles, and will give you a similar texture when they finish cooking. If you can’t find these specific noodles, look for ones that are thin and egg and milk free.

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This was a pack of 15, and now all I have left are a measly five bundles. Rest in peace little noodles.

Noramly, pan-fried noodles are fried on in a wok on super high heat. I tried that, using water instead of oil, it just resulted in half soggy noodles, half burnt on mess. The key here is a flat skillet, medium heat, and patients. So you need to find a large, flat bottom pan and heat it just over medium heat, so between medium and medium high. If you are using a stove top that has a temperature control that is numbered 1-9, I put mine on six.

Boil the noodles for 3 minutes, then drain them and rinse with cool water. These noodles are pretty long, so we are going break them up a bit. Tear them until they  are about three or four inches long, but you don’t need to be too precise. This will make them easier to cook so they don’t jumble all together.

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Next, lightly coat the skillet with olive oil spray if you want, then lay the noodles evenly on the skillet. Don’t overcrowd them, or you won’t get an even crispiness. Let them cook for seven minutes, checking ever so often to make sure they are not burning. Turn down the heat a little if they are getting too dark too fast.

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Next, carefully flip them over. Do your best to get all of the noodles from the top, to the bottom. You’ll notice that the noodles are starting to look crispy. Cook again for about six minutes. Pre-heat your oven to 350 degrees and prep a baking sheet with parchment paper and spray it with olive oil lightly.

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Now, take some cooking chopsticks and break up the noodles. If there are still some noodles that look like they aren’t crispy, try to move them so they are touching the bottom, and so the ones that are looking crispy are on top so they don’t burn. Cook for another three minutes.

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Time for the soy sauce! Toss it into the noodles, and quickly mix it with the noodles. Keep stirring until all the noodles are coated and so the sauce doesn’t burn. This should only take a minute. Turn the heat down to just below medium, or to 4. Cook again for two minutes, flip, and then for another minute. Just before transferring them to the baking sheet, spray lightly with olive again. This is going to give you the fried sheen without all the fat.

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Bake in the oven for four minutes. Quickly cook the bean sprouts and green onions in the pan on medium heat. First put in the green onions for a minute, then add the bean sprouts. Cook until the bean sprouts are starting to go transparent, which should start by the time the noodles are done.

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Once the noodles are done, put them back in the pan with the green onion and bean sprouts and mix them well together. I like to add a little bit more soy sauce, no more than a teaspoon.

Put them on a plate and dig in!

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The Ingredients:

  • 4 bundles of small vegetarian noodles, thin, egg and milk free (see photos above)
  • 2-3 green onions, julienne
  • 1 c of bean sprouts
  • 2 tsps of soy sauce (reserve 1 tsp for the end)
  • 1 tsp of light soy sauce
  • 1 tsp dark soy sauce
  • 1/2 Tbsp shaoxing wine
  • 1/4 tsp of sesame oil
  • 1/4 tsp of salt
  • 1/4 tsp sugar
  • 1/4 tsp white pepper
  • olive oil spray

The Method:

  1. Bring a medium pot of water to boil. Jullienne your green onions and rinse the bean sprouts.
  2. Mix, all the other ingredients, except the 1 tsp of soy sauce, noodles, and olive oil. Set aside.
  3. Heat up a large, flat skillet slightly above medium, on my oven, the dial goes from 1-9, I set mine on 6.
  4. Once the water is boiling, add the four bundles of noodles and boil for 3 minutes. Remove, drain, and rinse with cold water.
  5. Break the noodles up a bit by tearing them, since they will be very long. This will make it easier to cook then. You don’t want them too short, about 3-4 inches.
  6. Next, lightly coat the skillet with olive oil spray, then lay the noodles evenly on the skillet. Don’t overcrowd them, or you won’t get an even crispiness. Let them cook for seven minutes, checking ever so often to make sure they are not burning. Turn down the heat a little if they are getting too dark too fast.
  7. Next, carefully flip them over. Do your best to get all of the noodles from the top, to the bottom. You’ll notice that the noodles are starting to look crispy. Cook again for about six minutes. Pre-heat your oven to 350 degrees and prep a baking sheet with parchment paper and spray it with olive oil lightly.
  8. Now, take some cooking chopsticks and break up the noodles. If there are still some noodles that look like they aren’t crispy, try to move them so they are touching the bottom, and so the ones that are looking crispy are on top so they don’t burn. Cook for another three minutes.
  9. Toss it into the noodles, and quickly mix it with the noodles. Keep stirring until all the noodles are coated and so the sauce doesn’t burn. This should only take a minute. Turn the heat down to just below medium, or to 4. Cook again for two minutes, flip, and then for another minute.
  10. Just before transferring them to the baking sheet, spray lightly with olive again. This is going to give you the fried sheen without all the fat. Bake in the oven for four minutes.
  11. Quickly cook the bean sprouts and green onions in the pan on medium heat. First put in the green onions for a minute, then add the bean sprouts. Cook until the bean sprouts are starting to go transparent, which should start by the time the noodles are done. Stir often.
  12. Once the noodles are done, put them back in the pan with the green onion and bean sprouts and mix them well together. I like to add a little bit more soy sauce, no more than a teaspoon.
  13. Put them on a plate and dig in! Guilt free!

 

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One Comment Add yours

  1. Noodles are the best! And these look delicious😁🍜

    Liked by 1 person

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