This 20-minute Ginger Tossed Noodle (干捞面, Gàn lāo miàn) dish is quick, delicious, easy, and allium-free. It’s a perfect meal for your busy weekdays.
Do you have a favorite noodle dish that you always make? I have to say tossed noodle is one of the quickest meals I love to prepare when I’m in a time crunch.
Tossed noodle or Kon Low Mein (dry mix noodles in Cantonese) is one of those dishes that don’t require a lot of ingredients but flavorful in every single bite.
Fresh noodles are widely available at the morning market back at home. There are specialized stalls that only sell homemade noodles that don’t contain any preservatives. The shelf life is usually shorter so you’ll have to cook it as soon as you can.
If you like to make your own fresh homemade noodles, check out my Saucy Noodles bowl. The noodles have a chewy texture and you can make it with a pasta machine or roll it out by hand.
Today, let’s check out how to make this delicious using a store-bought noodle that is tossed in a simple sauce.
How to make 20-minute Ginger Tossed Noodle
Part 1: Fried Cabbage bits
Fried cabbage bits are meant to give the noodles more flavor and to replace one of the allium – garlic. Finely chopped some cabbage leaves and fry them until golden brown. Save it in a jar once cooled for future use or toss it with the noodles later.
Part 2: Cook the noodles
Cook noodles as directed on the package. I’m using a partially fresh noodle today and the cooking time is quicker than dried noodles. Once the noodles are fully cooked through, rinse with cold water, drain, and then set aside. A quick tip: Toss the noodles with a drizzle of toasted sesame oil to prevent them from sticking together.
Part 3: How to put everything together
Heat a large wok and add the cooking oil. Sauté ginger until fragrant, then continue to cook the carrots for another minute or so.
Add the tofu and sauté until the tofu turns golden brown and dry up. This step is to allow the tofu to get a crispy outer layer and allow it to absorb the sauce later.
Add the veggie stock and cooked noodles. Season with soy sauce, vegan oyster sauce, dark soy sauce, toasted sesame oil, and white pepper.
Toss everything together until the noodles are coated with sauce. Garnish with fried cabbage bits and chopped cilantro. Serve warm.
This Ginger Tossed Noodle is
- Quick and easy
- Easily customizable
- Works great with dried or fresh noodles
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!
20-minute Ginger Tossed Noodles
- 2 servings noodles of choice
- 1 teaspoon ginger
- 3 tablespoon chopped carrot
- 4 oz firm tofu mashed
- ¼ cup chopped cabbage
- oil for cooking
- a handful of chopped cilantro
- To prepare the fried cabbage bits, add ½ cup of oil into a tall pot. Once the oil is heated through, fry chopped cabbage until they turn slightly brown. Sieve out and set aside until ready to use.
- Bring a pot fill with water to boil. Add a drizzle of oil and cook the noodles as directed.
- Using a large sieve, remove the noodles and rinse with cold water, then drain and set aside.
- Heat a large pan and add 1 tablespoon of oil. Sauté ginger until aromatic and add the carrot.
- Continue to sauté for another minute or so. Add the tofu and sauté until they turn golden brown and dry. Add the vegetable stock and cooked noodles.
- Season with soy sauce, dark soy sauce, vegan oyster sauce, white pepper, and toasted sesame oil.
- Using a pair of tongs or chopsticks, toss all the ingredients together until the noodles are coated with sauce.
- Fold in the chopped cilantro and fried cabbage bits. Serve warm.
- Some fresh noodles take less time to cook, so the cooking time is shorter.
- Store-bought vegan oyster sauce is a tad darker than my homemade one.
- Feel free to use other spices of your choice.