Vegan Hokkien Mee Stir-Fry
Ingredients
- 600g fresh udon noodles
- 100g bok choy or choy sum
- 100g napa cabbage
- 200g firm tofu
- 6-7 shiitake mushrooms
- 3 cloves garlic
- Water as needed
- 2-3 tbsp oil for cooking
Slurry
- 2 tbsp cornstarch mixed with 4 tbsp water
Condiments
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- Salt and pepper to taste
- Thick soy sauce as needed
Preparation
Cook the fresh udon noodles according to the package directions and set aside.
Heat 1 tbsp oil and fry the chopped shiitake mushrooms until crispy and set aside.
Fry the tofu until browned and set aside.
Sauté the garlic until fragrant. Add the napa cabbage and cook for 1 minute, then add the tofu, bok choy, cooked udon and the condiments together.
Stir fry for 2-3 minutes, then add the slurry and cook for another 1 minute or until the sauce is thickened. Remove from heat and top with fried crispy mushrooms and enjoy.
