I’ve made this a few times, usually with only vegetables, and mostly with the correct noodles, but this time I substituted angel hair pasta and was delighted that it worked perfectly!
It’s not a hard dish, just needs a bit of attention to timing the two components.
I usually use the same water to blanch the vegetables and boil the noodles, in that order. The noodles drain in a shallow colander which forms them into the noodle cake for pan-frying.
For the vegetarian topping, I used the aromatics from the recipe plus onion, assorted greens (gai lan, Taiwan bok choy, carrot, and woodear mushroom / black fungus. I forgot to rehydrate the dried shiitakes or those are a nice addition too.
Such a good dish! (And much less oily than the restaurant version.)
