Yin Yeong Cantonese Fried Noodles
Ingredients
- 1 serving fresh or dried flat rice noodles
- 1 serving store-bought fried vermicelli
- 1/4 cup gai lan or choy sum
- 1/4 cup chopped cabbage
- 3-4 fresh baby corn
- Handful of tofu puffs or firm tofu
- 2 cups vegetable stock or water
- 1 teaspoon minced garlic
- Dark soy sauce, to taste
- Soy sauce, to taste
- Oil, for cooking
- Salt and white pepper, to taste
- Cornstarch mixture: 2 teaspoons cornstarch + 1 tablespoon water, mixed until no lumps
Sauce
- 1 tablespoon stir fry sauce
- 2 teaspoons soy sauce
- Pinch of white pepper
- 2 teaspoons Chinese cooking wine
Preparation
Mix 1 teaspoon each of dark soy sauce and soy sauce in a bowl.
In a heated non-stick pan with high heat, cook flat rice noodles by gently breaking them up and adding the sauce mixture. Stir until well combined. Set aside.
For vermicelli: Soak dried vermicelli in warm water for 5 minutes if using dried, drain well. In a heated pan with oil, first heat to high then reduce to low-medium, and fry until crispy. Set aside.
For thick gravy: Sauté minced garlic with 1 teaspoon oil in a heated pan until fragrant, then stir in chopped cabbage.
Add vegetable stock and the prepared sauce mixture, bring to a boil.
Add gai lan or choy sum, tofu puffs or firm tofu, and baby corn, cook for 2 minutes or until greens darken slightly.
Stir in the cornstarch mixture to thicken the gravy. If needed, add more cornstarch mixture after mixing with water. Taste and season with salt if necessary.
To serve: Place the cooked flat rice noodles and crispy vermicelli on a plate, ladle the gravy over, and serve immediately.