Recipe
Because you, too, deserve to feel the satisfaction of turning simple, humble ingredients into a saucy, savoury, hearty noodle bowl that rivals your favourite Chinese takeaway!
You will need
Serves 4
- 2 x 220g packs Hokkien Noodles
- 1/4 cup peanut oil
- 300g firm tofu, cut into 1cm cubes
- 1 brown onion, peeled and sliced
- 2 cloves garlic, thinly sliced
- 1 tablespoon finely grated ginger
- 1–2 long red chilli, thinly sliced
- 150g white mushrooms, quartered
- 1 red capsicum, deseeded and thinly sliced
- 150g sugar snap or snow peas, trimmed
- 1 large carrot, peeled, halved and thinly sliced
- 1/3 cup vegan beef-style stock (e.g. Massel brand)
Stir-fry sauce
- 2 tablespoons soy sauce
- 2 teaspoons cornflour
- 1/4 cup vegetarian stir-fry sauce or mushroom oyster sauce
- 2 tablespoons Chinese cooking wine
- 2 teaspoons sesame oil
To serve
- 3 spring onion, to garnish
- 1 long red chilli, deseeded (optional) and finely sliced
- Sesame seeds, to garnish
Recipe: Fiona Roberts Food
Photography: Rainbow Nourishments
Directions
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Step 1
Prepare the noodles according to pack instructions, drain and keep warm.
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Step 2
For the sauce, combine soy and cornflour together in a small bowl stirring to combine. Add remaining ingredients, stirring to combine and set aside until required.
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Step 3
Heat half the oil in a wok over a medium-high heat, add tofu and fry for 2–3 minutes on each side or until golden. Transfer to a bowl and keep warm.
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Step 4
Add remaining oil, onion, garlic, ginger, chilli and stir-fry for 1 minute. Add mushrooms, capsicum, sugar snap peas, carrot and stock, cover and cook for 2 minutes or until vegetables are tender.
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Step 5
Add prepared noodles, reserved sauce and return cooked tofu to the pan, tossing together until well coated and sauce thickens slightly.
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Step 6
To serve, divide noodles between 4 bowls and garnish with spring onions, chilli and sesame seeds.
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Recipe: Fiona Roberts Food
Photography: Rainbow Nourishments
