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Dou Dou (豆豆)

Stir-Fried Instant Noodles — 炒泡麵

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Noodles & Rice
Cuisine: Chinese
Ingredients Method

Ingredients
  

  • 4 blocks Instant noodles (泡麵) plain, no seasoning
  • 2 Baby corn (玉米筍) sliced
  • 5-6 Shiitake mushrooms (香菇) sliced
  • 1 cup Oyster mushrooms (秀珍菇) hand-torn
  • 1 bunch Bok choy / choy sum (青菜) chopped
  • 3 slices Vegan ham (素火腿) thin strips
  • as needed Cooking oil (食用油)
  • 2 tbsp Soy sauce (醬油)
  • 2 tbsp Vegan oyster sauce (素蠔油)
  • 1 tsp White pepper (胡椒粉)
  • 1 tsp Malaysian dark soy sauce (黑醬油) for color
  • ½ tsp Salt (鹽)
  • 60 ml Water (水) only if dry
  • 1 tsp optional Curry powder (咖哩粉)

Method
 

  1. Slice baby corn and shiitake; hand-tear oyster mushrooms. Soak vegan ham in water to thaw, then cut into thin strips. Wash greens, trim root ends, and chop into short pieces.
  2. Place instant noodles in a large bowl and pour hot water over to cover. Do NOT cover the bowl; remove as soon as the noodles loosen. Rinse immediately in cold water and drain well to keep them springy.
  3. Heat oil in a wok over medium heat. Sauté shiitake, oyster mushrooms, and vegan ham until golden and fragrant, then push to one side.
  4. Add chopped greens and stir-fry over high heat until about half-cooked. Add drained noodles and toss with chopsticks plus spatula.
  5. Add soy sauce, vegan oyster sauce, white pepper, dark soy sauce, and salt; toss well. Add 60 ml water if dry. Optionally stir in curry powder. Keep stir-frying over high heat for 1-2 minutes until fragrant and glossy. Serve hot.