Vegetable Pan Fried Noodles
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy pan-fried noodles topped with colorful stir-fried vegetables in a savory soy and oyster sauce. A satisfying one-bowl dinner with great textural contrast and vegetarian flexibility.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 oz (225 g) fresh Hong Kong pan fried noodles ((or other type of thin noodles) (Footnote 1))
- 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
- 1/4 teaspoon white pepper
- 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)
- 1/2 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
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 1171mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 514mg
- Calcium
- 93mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1171MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.