Quick stir-fried vegetable noodles
Yeung Man Cooking · ♥ 6.8K likes · 155.1K views · 11 min video
Read about noodles in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Bring a pot of water to the boil for the noodles.
Brush the dirt off the shiitake mushrooms with a paper towel rather than soaking them, then chop finely.
- 75 g shiitake mushrooms
- ½ whole red onion
- 3 sticks green onion
- ginger
- ¼ whole red bell pepper
- 75 g extra-firm tofu (optional)
Chop the half red onion, the green onion and the ginger; finely slice the red bell pepper; slice the tofu into strips.
- 1½ tbsp soy sauce
- 1 tsp dark soy sauce
- toasted sesame oil
- 1 tbsp sriracha
- 1 tbsp plant-based oyster sauce
- ½ tbsp maple syrup
Mix the soy sauce, dark soy sauce, toasted sesame oil, sriracha, oyster sauce and maple syrup and set aside.
Mixing the stir-fry sauce
Cook the noodles for half the package time, two minutes, stirring occasionally so they do not stick, then strain and set aside.
- noodles
- 2 tbsp avocado oil
In a non-stick pan over medium heat, saute the red and green onions and the ginger in the avocado oil for two to three minutes.
- 75 g bean sprouts
Add the red bell pepper, tofu, noodles, sauce and bean sprouts and saute another two to three minutes.