Stir-Fried Noodles Recipe

You can also use udon, soba, glass, or rice noodles for this recipe

Serves

Ingredients

Sauce

1tbsp sugar
1tbsp soy sauce, plus 3tbsp for serving
1tbsp vegetarian oyster sauce
1tbsp ketchup
1tbsp chilli sauce
½tsp vegetable or mushroom stock powder
60ml filtered water

Stir-fry

60ml plus 3tbsp vegetable oil, divided
400g firm tofu
600g dried or 1.2kg fresh ramen noodles
1tbsp thinly sliced leek (white part only)
30g dried shiitake mushrooms, soaked and sliced
100g carrot, peeled and shredded
20g garlic chives (or Chinese chives), sliced thinly
100g white or green cabbage, shredded
50g roughly chopped Chinese celery (optional)
100g mung bean sprouts
1 bird’s eye chili pepper, sliced, for garnish
soy sauce, for serving

Method

In a small bowl, whisk together all sauce ingredients until solids are dissolved. Set aside.

Heat 60ml of the vegetable oil in a small skillet over medium-low heat. When hot, add the tofu and cook until golden brown on all sides (10-15 mins). Transfer to a cooling rack or paper towel lined plate to drain. When cool, cut into 1cm thick slices.

Fill a large saucepan halfway with water and bring to a boil over high heat. Blanch fresh ramen noodles until loosened. For dried ramen follow the recommended cooking time on the package, and then drain through a colander. Rinse several times with cold tap water to eliminate excess starch, and then drain well and set aside.

In a large skillet or wok, heat the remaining 3tbsp oil over medium-low heat. When hot, add leek and cook and stir until lightly golden. Add mushrooms, tofu, carrot, and 2tbsp of the prepared sauce. Cook and stir until mushrooms are tender.

Add noodles to the skillet and stir well, adding more sauce gradually, adjusting the amount to taste.

Add chives, cabbage, celery and mung beans sprouts and stir well. Cook until wilted. Transfer to plates, garnish with chilli pepper slices, and serve hot with a side of soy sauce.

Recipe courtesy of Vegan Vietnamese: Vibrant Plant-Based Recipes to Enjoy Every Day by Helen Le. Published by Rockpoint.

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