I couldn’t remember when was the last time I cooked fried noodles because anything fried seems to be associated with lots of oil. Anyway, I used very little oil here and it turned out well.
No sticking on the wok too much. I’d reckon if you use a non stick pan, it’ll be even easier!
Ingredients:
Instant noodles (cooked for a few minutes until it’s semi-soft)
Carrot (cut into thin strips)
Oyster mushroom (sliced)
Cabbage (cut into thin strips)
Garlic (chopped)
Oyster sauce
Salt
Light Soya sauce
Dark soya sauce
Pepper
Oil
Method:
1. Heat a little oil in the wok and saute garlic for 1-2min.
2. Add in carrot and cabbage. Stir fry for 2-3min.
3. Put in oyster mushroom and season with oyster sauce, salt and pepper.
4. Add in noodles and mix well.
5. Put in some dark soya sauce and mix to coat noodles with an even color.
6. If you need to make it more salty, add a little light soya sauce. Otherwise, just stir fry for 1-2min and it’s ready to be served.
Note: If the noodles get too dry, add a little water.
No comments:
Post a Comment