B’s Vegetarian Chinese Crispy Noodles

Hello all!  Today we felt like having noodles – okay when I say we I actually mean more my husband than me.  I rather make something that would be appreciated to be eaten.  The chef needs to be appreciated.  When the eater goes hmmmm – it makes the chef feel good about the hard work that went into it 🙂  Ok – I have absolutely no idea why I’m calling myself a chef and speaking in third person today! I’m going to stop. LOL 🙂

Chinese Crispy noodles involve deep-frying and I didn’t feel like something so unhealthy so I made the exact gravy and had it with boiled noodles.  However – for those of you who want to try it crispy – you can deep fry it or acti-fry it (less oil and same result).

I loved the way it looked.

ImageDoesn’t it just look delish with the veggie chicken topped on it?  It gave it a really new chewy texture!

B’s Vegetarian Chinese Crispy Noodles

Makes: Enough for 3-4


  • 1 tsp minced ginger
  • 1 tbsp sesame oil
  • Broccoli
  • Carrots
  • 1 can of Water chestnut
  • Baby corn
  • Chinese dried mushrooms (soaked in hot water for 10 minutes – cut the stalks off)
  • 1 cup of vegetable stock (I used OXO cube)
  • 2 Chicken fillets (You can use Quorn steak strips too!)
  • Sauces/Seasoning: 2 tbsp-Soya Sauce, 1 tbsp-Dark Soya Sauce, 1 tsp-Sweet Sauce, 1 tsp-Chilli Powder, 2-3tbsp-Mushroom water, Cornstarch (1 heaped tablespoon mixed with water)


  1. Saute ginger then add carrots and brocolli in sesame oil.
  2. Oven bake chicken and cut into strips. (Yummy!) 🙂
  3. In a separate pan, boil thin egg noodles. Drain the noodles once done.  (To fry the noodles- deep fry the cooked noodles)
  4. Mix sauces/seasoning in a bowl with vegetable stock.
  5. When vegetables are cooked and sauces to it and bring to a boil.  Add water-chestnut and mushrooms.
  6. Lastly, add cornstarch mixture and let it thicken to desired consistency.

Makes a one-pot vegetarian meal.  Easy to make and healthy 🙂





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