How to Prepare Perfect Crispy noodles and vegetables (vegetarian bird's nest)

Crispy noodles and vegetables (vegetarian bird's nest). Sharing a recipe for a popular dish: a nest of crispy noodles loaded with stir-fried beef, shrimp, quail eggs and assorted crunchy vegetables. The Chinese Seafood Bird Nest is a seafood lover's delight, often served at Chinese restaurants specializing in Cantonese cuisine. Cooked in a white sauce similar to say, a Moo Goo Gai Pan, the contents of the bird's nest are stir-fried with decoratively cut, colorful fresh vegetables, and aromatic.

I enjoy my noodle soup with the Detoxing Herbal Broth to achieve better healing results; however a packaged vegetable broth will work just well for this recipe. Making 'nests' for candy eggs out of chow mein noodles makes such a cute edible decoration for Easter celebrations! I used pretzels instead of chow mien noodles and this turned out super cute and delicious! You can have Crispy noodles and vegetables (vegetarian bird's nest) using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Crispy noodles and vegetables (vegetarian bird's nest)

1. You need 4 of baby Bok choy.
2. You need 1 of large carrot - sliced diagnally.
3. You need 2 stalks of celery - sliced diagnally.
4. Prepare 1 of oyster mushrooms - sliced.
5. You need 3 blocks of bean curd -sliced.
6. You need 1 tbsp of sesame seeds.
7. Prepare 1 tbsp of Arrow root or corn starch.
8. It's 1/2 cup of vegetarian oyster sauce.
9. You need 2 tbsp of soy sauce.
10. Prepare 1 box of wonton noodle.
11. It's 1 tsp of stevia or 3 tbsp sugar.

Will likely make again in the future. These vegan Thai spring rolls are brimming with crispy vegetables and chewy noodles. Egg or wheat noodles are used for a chewy texture, and the whole dish takes less than half an hour to whip up. Replace the oyster and fish sauce with more soy sauce to make it truly vegetarian.

Crispy noodles and vegetables (vegetarian bird's nest) instructions

1. Add sliced vegetables and bean curd to fry pan, add little oil and fry about 5 min. Optional - add any vegetables you want..
2. Sauce - in large bowl, add vegetarian oyster sauce, soy sauce, stevia or sugar, 2 cups of water, samba chilli, sesame, arrow root, mix well, add to frying vegetables, cook medium heat until sauce thickens. Sauce done..
3. Cut noodle bunch in half. In small pan, add oil about 1 cm high, on high heat. Test heated oil by throwing in a small piece of noodle. If noodle expands and floats to top, heat is right. Spread noodles apart and drop in oil, will expand and becomes crispy fast. Flip over to other side for a few seconds and remove onto paper towel on plate..
4. Add sauce over crispy noodles, done..

Divide the noodles and vegetables between bowls, top with the bok choy leaves and bean sprouts. Ladle soup into bowls over the vegetables and noodles, and garnish with spring onions. Optional: finish with chilli oil and more chilli paste - if you can handle the heat! This all-purpose chip recipe is all about options: choose one of the veggies listed, then pick your favorite seasoning. Parsnips and carrots will shrink quite a bit when cooked; beets and sweet potatoes may cook more quickly because.

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