I prefer to use my AMC wok to cook “fried” noodle because it is so simple and easy. No stir-frying required and lesser oil. When it is cooked, the noodle is very moistured even after several hours later.
120g meehoon/ rice vermicelli (soaked with tap water)
30g dong fen/ glass noodles (soaked with hot water)
* The ratio for these 2 noodles can be varied ie 70%:30%, 50%:50% (subject to your personal preference)
70g vegetarian mocked chicken & char siew(barbecue pork) (julienned) (can be substituted with either pork or chicken)
250g cabbage (julienned) (the amount can be reduced and replaced by more noodles)
6-8 medium mushrooms (fresh or dried, stem removed) (julienned)
* If fresh, blanch over hot water.
* If dried, soaked over tap water for 1-2 hours until soft.
2 tbsp light soya sauce
1 tbsp oyster sauce
½-1 tsp dark soy sauce
1 tsp sugar
½ tsp salt
Dash of sesame oil and pepper