Simple Stir-Fried Shanghai Noodles Dish
Ingredients
- 175g firm tofu
- 8 dried shiitake mushrooms
- 2 tsp dark soy
- 2 tsp light soy
- 1 small bunch of pak choi
- pinch of sugar
- 1/2 cup bean sprouts
- Udon noodles or Shanghai style noodles
Marinade
- 1 tsp light soy sauce
- 3/4 tsp corn starch
- 1 tsp Shaoxing wine
- Pinch of sugar
Preparation
Mix marinade ingredients together in a bowl. Add tofu and mix well. Let sit for at least 20 minutes.
In a hot wok, add a splash of oil, add marinated tofu and stir fry for 2 minutes. Remove and set aside.
Repeat the same process for the shiitake mushrooms. Remove and set aside.
Reheat the wok, add a little oil then add udon noodles straight from the packet, stir fry for 3 minutes on high heat aiming for small char marks.
Add tofu, pak choi, mushrooms, bean sprouts, soy sauces and sugar, stir fry for a further 30 seconds, then turn off heat and give a few final mixes. Serve.
Notes
Shanghai style noodles can be found at some Asian grocers, but Japanese Udon noodles are a direct substitute.
Traditionally, Shanghai Noodles are made with pork, but this version uses tofu for a vegetarian option.
