Pan Fried Canto Noodles

These classic noodles are super easy to make and a staple of my grandfather’s. This is a slightly modified version, but still tasty! This recipe today will also include the fish tofu that was served with the noodles.

time: 30 mins

serves: 4-5

ingredients:

-1 package of frozen vege fish tofu

-3 bundles of wonton noodles* -3 cups of bean sprouts (or less if you prefer)

-4 cloves of garlic

-1 tablespoon of vegetarian oyster sauce

-1 tablespoon soy sauce

-1 tablespoon of sushi vinegar

-1 1/2 teaspoons of agave nectar*

-1 tablespoon of oil

steps:

1) put the fish tofu in the oven @350 degrees F (~177 C or 450 K) to thaw

2) once thawed, raise the oven to 400 degrees F for 20 minutes

3) fill a large pot with water using the ratio of 1 parts noodle to 3 parts water but don’t put the noodles in yet

4) once the water is bubbling, put 1 bundle of noodles into a metal strainer and lower it into the water to loosen up the noodles and cook them

5) after 2 minutes, test the noodles to make sure they aren’t overcooked

6) after one bundle is cooked, place it into a strainer basket and run under cold water

7) repeat steps 4-6 for the remaining 2 noodle bundles

8) mince garlic

9) put oil into a pan as well as garlic, oyster sauce, agave, soy sauce, and sushi vinegar, on low heat to cook

10) then put in the noodles and stir

11) optional, but you can place noodles into another dish and cook down the bean sprouts if you don’t like bean sprouts raw

12) plate the noodles, bean sprouts, and fish tofu and serve!

*bought at Welcome Market

*you can use a different liquid sweetener that you have

*the pictures below are the specific ingredient brands that were used