I will admit that Pan Fried Noodles are one of my favorite dishes. It’s not a healthy dish but it is very tasty and has texture contrast. The goal was to create a gout friendly version just as good as my previous version. This version is full of flavor, the only thing missing is a little texture in the “beef”. The dish has a lot of steps but most of them are done ahead of time.
Butler Soy curls are the gout friendly substitute for beef that we will use today. One ounce of soy curls has ten grams of protein and three grams of dietary fiber. This is three ounces of them. The recipe only calls for one ounce but I will soak three so that I have some in the fridge ready for a weeknight meal.
To hydrate them all that you have to do is soak them in water. If you use tap water it will take an hour for them to soften. Boiling water only requires about ten minutes.
After the soy curls have softened drain off the water and give them a good squeeze. Set them aside so they can dry. The first time I tried cooking soy curls I did not squeeze them and I did not like them. For me, this step is not optional.
These are the main ingredients for the sauce.
Sauce for the old version used chicken stock and oyster sauce which are not gout friendly. For this version we need half cup vegetable stock, 1 Tablespoon Vegetarian Oyster Sauce, 1 Tablespoon Hoisin Sauce, 1/2 Tablespoon Raw Sugar, 1/2 Tablespoon Dark Soy Sauce, and 1 teaspoon Sesame Oil. Mix the sauce ingredients and set aside.
In a small bowl mix 1 Tablespoon water with 1 Tablespoon Cornstarch. It will have to be mixed again prior to adding so have a spoon ready.
You will also need 1/2 Tablespoon of roughly chopped Ginger and 1/2 Tablespoon of roughly chopped Garlic.
These are the noodles that were used. Some brands do not require cooking before using but these do require boiling. I only used 1/2 of the bag (6 ounces).
If required boil the noodles. The package said 20 seconds but they needed a full minute. After boiling drain the water off and let them dry.
To keep the broccoli bright green blanch it in boiling water for about 90 seconds. I used four ounces of broccoli. After that place it in ice water to stop cooking and set the color. After they cool down drain the water and let the broccoli dry.
Preheat your pan on a burner set to medium heat. Add one and a half tablespoons of peanut oil to the pan, swirl then add the noodles. What you need to do is make a cake with a crispy top and bottom but. Crispy means that is frying in oil. Without the oil, the noodles will get color but they scorch and do not get the kind of crispy that I like. The noodles do soak up oil. This batch is being cooked in a small pan. The pan should be smaller than your serving plate.
After the bottom noodles start to get crispy (should take three or four minutes) flip them over. I used a plate to help me flip them. Be careful doing this since then the pan is hot. Drizzle another half Tablespoon of oil so and cook the top until it gets crispy. After the top and bottom are crispy plates your noodle cake.
Hope you have everything else ready, now it will go fast.
If your pan is dry add 1/2 Tablespoons of peanut oil to your pan. Add the ginger and garlic. After about 30 seconds you should start to smell ginger and garlic. At this time add the sauce.
When the sauce starts to boil add the soy curls and the water cornstarch mixture. Mix it up to thicken the sauce and add the broccoli. After the broccoli is warm turn off the heat and adds this to the top of the noodles.
This video is my old version with beef instead of soy curls.
- 1 oz soy curls Soak before using
- 1/2 Cup vegetable stock
- 1 Tablespoons Vegetarian Oyster Sauce
- 1 Tablespoon Hoisin Sauce
- 1/2 Tablespoon raw sugar
- 1/2 Tablespoon Dark soy sauce
- 1 teaspoon sesame oil
- 1 Tablespoon Water
- 1 Tablespoon cornstarch
- 1/2 Tablespoon ginger roughly chopped
- 1/2 Tablespoon garlic roughly chopped
- 4 oz broccoli
- 6 oz chow mein noodles Pan Fried type
- 2.5 Tablespoons peanut oil
- Cover 1 oz soy curls with boiling water. Soak 10 minutes. Drain water and squeeze soy curls to remove water.
- For the sauce mix together half cup vegetable stock, 1 Tablespoon Vegetarian Oyster Sauce, 1 Tablespoon Hoisin Sauce, 1/2 Tablespoon Raw Sugar, 1/2 Tablespoon Dark Soy Sauce and 1 teaspoon Sesame Oil. Mix the sauce ingredients and set aside.
- If required boil the noodles for 1 minute. Drain and set aside.
- Blanch the broccoli for 90 seconds or until tender. Immediately place into ice water to cool. After cooling remove from water and allow to dry.
- Preheat your pan on a burner set to medium heat. Add one and a half tablespoons of peanut oil to the pan, swirl then add the noodles. Cook until the bottom gets crispy.
- Use a plate to carefully flip the noodles then return to the pan. Add 1/2 Tablespoon oil and cook until this side gets crispy. Remove from pan and add to your serving plate.
- If your pan is dry add 1/2 Tablespoons of peanut oil to your pan. Add the ginger and garlic. After about 30 seconds you should start to smell ginger and garlic. At this time add the sauce.
- When the sauce starts to boil add the soy curls and the water cornstarch mixture. Mix it up to thicken the sauce and add the broccoli. After the broccoli is warm turn off the heat and add this to the top of the noodles.