Vegan Yellow Noodle Stir-Fry
Ingredients
- 250g fresh wheat noodles (vegan egg-free)
- 200g firm tofu, sliced
- 1 small red onion, peeled and thinly sliced
- 2 cloves garlic, minced
- 1/2 tbsp grated ginger
- 1 small carrot, peeled and thinly sliced
- 1 small red capsicum, thinly sliced
- 1 cup broccoli florets
- 1 bunch choy sum, roughly chopped
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 into a frypan and fry your 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 onion, garlic and ginger, and fry for 30 seconds until fragrant.
Add carrot, red capsicum and broccoli, and fry for another 2-3 minutes, then add choy sum and a splash of water, and fry until veggies have almost cooked through.
Toss in noodles and tofu, season with light soy sauce, dark soy sauce, stock powder, brown sugar, pepper and a splash of water, 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, then enjoy immediately.
Tips
This recipe is ideal for using up any leftover vegetables in the fridge.
For the sauce, add ingredients to taste and adjust seasoning as you go.
