Easy Vegan Stir-Fry with Yellow Noodles
Ingredients
- 250g fresh wheat noodles
- 200g firm tofu
- 1 small red onion
- 2 cloves garlic
- 1/2 tbsp grated ginger
- 1 small carrot
- 1 small red capsicum
- 1 cup broccoli florets
- 1 bunch choy sum
Sauce
- Light soy sauce
- Dark soy sauce
- Asian mushroom stock powder
- Brown sugar
- Ground black pepper
- Sesame oil
- Chilli oil
Garnishes
- Green onion
- Toasted sesame seeds
- Fried shallots
Preparation
Cook your noodles according to packet instructions, drain, rinse well with cold water and set aside.
Add a splash of oil to a frypan and fry the tofu over medium heat until golden on both sides, then transfer to a bowl.
Clean the pan, add another splash of oil over medium high heat, add the onion, garlic and ginger and fry for 30 seconds until fragrant. Add the carrot, red capsicum and broccoli and fry for another 2-3 minutes. Add the choy sum and a splash of water and fry until the veggies have almost cooked through.
Toss in the noodles and tofu, then season with light soy sauce, dark soy sauce (optional, for colour), stock powder, brown sugar, pepper and a splash of water to coat the noodles. Toss well to combine and taste to adjust saltiness.
Once everything is well coated and veggies are cooked through, turn off the heat and add a splash of sesame oil and chilli oil.
Transfer to a bowl and garnish with green onion, sesame seeds and fried shallots. Enjoy immediately.
Tips
Do not measure sauce ingredients; add, taste, and adjust as you go.
This dish is perfect for using up any leftover vegetables in the fridge.
