Cooking Time | 25 min

Lo Han Vegetarian Noodle

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Steamed egg noodle
8 oz
Chinese mushroom
6 pieces
Black fungus   
1/2 oz
White fungus   
1/2 oz
Straw mushroom 1/2 oz
Oyster mushroom 1/2 oz
Gingko 12 pieces
Snow pea 3/4 oz
Gluten ball 5 pieces
Mini corn 6 pieces
Carrot (sliced) 3/4 oz
Bean sprouts
3/4 oz
Red date 10 pieces
Wine a bit


Oyster sauce   
 1 tbsp
Soy sauce
 1 tsp
Knorr® Chicken Broth Mix   
 1 tsp
Knorr® Clear Chicken Broth  ¾ cup
Sesame oil  1 tsp
White pepper  ¼ tsp
 ½ tsp
Cornstarch  2 tsp



To make the noodles crispy, pan fry them in a wok with very hot oil. Don’t stir them in the wok, just pan fry until golden on both sides.