Yield:
Print Recipe
Pin RecipeIngredients
- 150g dried Chinese wheat noodles, no eggs, see video for size (see note)
- 5 cloves garlic, chopped
- 100g pressed tofu, marinated, cut into small pieces
- 2 cups cabbage, bite-sized pieces
- 1 cup julienned carrots
- 5 - 6 dried shiitake mushrooms, rehydrated, stems removed, chopped
- 2 Tbsp Thai soy sauce
- 1 Tbsp Golden Mountain sauce
- 1 ½ tsp sugar
- ½ tsp ground white pepper
- 1 cup garlic chives, 2-inch pieces
Instructions
Add noodles to rapidly boiling water and cook for about 2 minutes, just until they are pliable and release from each other but are still slightly undercooked. Timing may vary depending on your specific kind of noodles. Drain, rinse with cold water and set aside.
In a wok, add just enough oil to coat the bottom followed by chopped garlic and pressed tofu. Once the garlic starts to turn golden, add cabbage, carrots, and mushrooms. Add a little splash of soy sauce over the vegetables and stir-fry for about a minute to wilt them slightly.
Add the noodles, then drizzle the soy sauce and golden mountain sauce over the noodles and toss with tongs until the sauces are well distributed. Sprinkle sugar and white pepper and toss to mix well.
Check doneness of noodles, they should be done by this point, but if they're still too hard, you can add a splash of water and toss it around until all the water is absorbed.
Turn off the heat and immediately add garlic chives, tossing it until the garlic chives are slightly wilted.
Keywords: noodles, vegan, stir-fry
