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Stir Fry Noodles, 素菜炒面
Simple and tasty. A perfect addition to any family meal.
Like any other Chinese family, we eat a lot of rice. But deep down inside, we’re noodle people. Whenever there’s a family gathering, this is a common staple source of carbs.
2 celery stalks
1 head of cabbage
1 lb egg noodles or meifun (rice noodles)
[Optional] thinly sliced meat (like pork belly)
[Optional] 1/4 bowl of home-made chicken broth
For a different variety, you can also use different vegetables or noodles like this:
To start, prepare the noodles:
If you are using egg noodles, boil the noodles until they are cooked al dente, but not too soft. You don’t want them to fall apart in the stir fry.
If you are using meifun, only soak it in water for 30 minutes (don't cook it).
(Optional) If you want to add pork belly, you can prepare that now. Cut the pork belly into thin strips with meat, fat and skin.
Separately, cut vegetables into thin strips. This is easiest when cutting diagonally first,
then into thin strips using a butcher knife.
Cut the celery similarly.
Then slice the onions into thin strips as well.
And the cabbage...
Heat up a wok with cooking oil and a little salt. When the oil is hot, start by stir frying the cabbage with a little oil.
When the cabbage has softened a bit, but not fully cooked through, add the rest of the vegetables to stir fry together.
Stir vigorously. You might need 2 spatulas to really get it going. When the vegetables are done, add the cooked noodles (with the water strained out) for a final assembly. For a little extra flavor, add a small amount of chicken broth while stir frying.
Stir stir stir, fry fry fry. When it’s done, salt to taste.
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