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Vegan Malaysian Stir Fried Flat Noodles

Name: Vegan Malaysian Stir Fried Flat Noodles
Ingredients: 3 dried red chilli, soaked; 1 fresh long red chilli; 1.5 tbs chopped shallot; pinch of salt; 2.5 tbs light soy; 0.5 tbs dark soy; 0.5 tbs sugar; 0.25 tsp white pepper; 150g Chinese medium tofu, mashed; 0.25 tsp kala namak salt OPTIONAL; 0.25 tsp turmeric for colour OPTIONAL; 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, sliced; 2 cloves garlic, mined

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VeganVultures

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Ingredients

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 mix

150g Chinese medium tofu, mashed
0.25 tsp kala namak salt OPTIONAL
0.25 tsp turmeric for colour OPTIONAL

Main components

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, sliced
2 cloves garlic, mined

Preparation

Make paste by pounding ingredients in a mortar and pestle or blender and set aside.
Mix sauce ingredients and set aside.
Mix egg ingredients together and set aside.
Cook noodles according to packet instructions and set aside.
In a wok heat some oil and saute paste for 1 minute then set aside.
Re-add some oil to wok and add minced garlic and saute for 2 minutes.
Add dried bean curd or tofu and shiitake mushrooms and stir fry for 2 minutes on high heat.
Add beansprouts and noodles, turn heat to max, stir fry vigorously for 1-2 minutes.
Add paste, sauce blend and vegan egg mix and stir to mix everything together.
Turn heat off and add chopped chives, mix well then serve