Vegan Pad Woon Sen Noodle Stir Fry
Ingredients
- 2 bunches (1.3 oz) glass noodles or bean thread noodles
- 4 oz firm tofu
- 1 cup cabbage
- 1 cup mung bean sprouts
- 1/4 cup onion
- 1/4 cup carrots
- 2 cloves garlic
- 3 stalks scallions
- 1 small Roma tomato
- red pepper flakes (optional)
- lime wedges
- oil
- salt to taste
Sauce
- 1 tablespoon light soy sauce
- 1 tablespoon stir fry sauce
- 2 tablespoons 'fish' sauce
- a few shakes of white pepper
Preparation
Mix together the sauce ingredients: 1 tablespoon light soy sauce, 1 tablespoon stir fry sauce, 2 tablespoons 'fish' sauce, and a few shakes of white pepper until well combined, then set aside.
Soak glass noodles in water for about 20 minutes to loosen, cut into shorter threads with scissors, then drain and set aside.
In a heated pan with 1 tablespoon oil, sauté onion and garlic until aromatic.
Add carrot, cabbage, tofu, and give a quick toss. Season with a sprinkle of salt, then push the mixture to the side of the pan, leaving space in the middle.
Add another 2 teaspoons oil and heat for a few seconds, then add noodles and swirl in the sauce.
Stir everything together constantly and cook until noodles are translucent and have absorbed the sauce.
Add tomatoes, scallions, mung bean sprouts, and toss quickly until incorporated.
Serve with red pepper flakes and lime juice.
Stirring constantly is crucial to avoid noodles from clumping together.
