Vegan Longevity Noodles Stir-Fry
Ingredients
- 250g dried long noodles (egg-free)
- 1 tbsp grated ginger
- 250g vegan chicken or tofu
- 150g mushrooms (shiitake, enoki, oyster)
- 100g snow peas, trimmed
- 1 bunch choy sum, chopped
- Handful of beansprouts
- 1 small bunch Chinese chives
- 2 stalks green onion, chopped
Sauce
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 3 tsp brown sugar
- Pinch of ground white pepper
- 3 tbsp veggie stock or water
- 1 tbsp cornstarch
- 1 tbsp sesame oil
Preparation
Bring a pot of water to the boil, add in your noodles and drain 1 minute before it cooks through. Rinse well with cold water.
In a small bowl whisk together all of the sauce ingredients except for the sesame oil. Set aside.
Heat a splash of oil in a wok and fry the ginger for 20 seconds until fragrant. Add in the chicken and fry on both sides for 2 minutes. Add in the mushrooms and continue to fry for 2 minutes until both become golden.
Add in the snow peas and choy sum and fry for 2 minutes.
Add in the noodles and sauce and toss well to combine. Cook for 1 minute until sauce has absorbed into the noodles. Taste and season with soy sauce if necessary. In the last 30 seconds of cooking, add in the chives, bean sprouts and sesame oil.
Garnish with bean sprouts, green onions and sesame seeds. Enjoy immediately.
