Vegan Malaysian Stir-Fried Flat Rice Noodles
Ingredients
Main
- 175g flat dried rice noodles
- 1 cup beansprouts
- 0.25 cup garlic chives, cut into 2cm segments
- 40g dried spiced bean curd
- 5 reconstituted shiitake mushrooms
- 2 cloves garlic, mined
Paste
- 3 dried red chilli, soaked
- 1 fresh long red chilli
- 1.5 tbs chopped shallot
- pinch of salt
Sauce blend
- 2.5 tbs light soy
- 0.5 tbs dark soy
- 0.5 tbs sugar
- 0.25 tsp white pepper
Vegan egg mixture
- 150g Chinese medium tofu, mashed
- 0.25 tsp kala namak salt OPTIONAL
- 0.25 tsp turmeric for colour OPTIONAL
Preparation
Make paste by pounding ingredients in a mortar and pestle or blender. Set aside.
Mix sauce ingredients then set aside.
Mix egg ingredients together, set aside.
Cook noodles according to packet instructions, set aside.
In a wok heat some oil, saute paste for 1 min then set aside.
Re-add some oil to wok and add minced garlic, saute for 2 mins.
Add dried bean curd (or tofu) and shiitake mushrooms and stir fry for 2 mins on high heat.
Add beansprouts and noodles, turn heat to max, stir fry vigorously for 1-2 mins.
Add paste, sauce blend and vegan egg mix, stir to mix everything together.
Turn heat off and add chopped chives, mix well then serve.
