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
- 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)
- 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
- 3 spring onion, to garnish
- 1 long red chilli, deseeded (optional) and finely sliced
- Sesame seeds, to garnish
15 mins to prep
8 mins to cook
Prepare the noodles according to pack instructions, drain and keep warm.
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.
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.
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.
Add prepared noodles, reserved sauce and return cooked tofu to the pan, tossing together until well coated and sauce thickens slightly.
To serve, divide noodles between 4 bowls and garnish with spring onions, chilli and sesame seeds.