Vegetarian Chow Mein Recipe

Prep: 10 mins – Cook: 5 mins – Total: 15 mins

Ingredients

• 6 oz / 180 g fresh chow mein noodles
• 2 tbsp oil
• 2 garlic cloves , minced
• 2 cups shredded Chinese cabbage
• 1/2 cup carrot , julienned
• 2 scallion/shallot stems , cut into 2″/4cm pieces
• 1 cup bean sprouts

Tofu and marinade

• 5 oz / 150 g firm tofu , sliced
• 1/2 tbsp soy sauce
• 1 tbsp Chinese cooking wine

Sauce

• 1/2 tbsp hoisin sauce
• 1 1/2 tbsp soy sauce
• 1/2 tbsp chilli garlic sauce or sriracha (optional)
• 2 tsp sugar
• 1/2 tsp sesame oil
• 1/4 cup water
• White pepper

Directions

• Prepare noodles according to packet instructions (usually soaking it in boiling water).
• Combine tofu with marinade and set aside for 5 minutes.
• Combine sauce ingredients in a small bowl.
• Heat oil in wok over high heat, add garlic and stir fry for 10 seconds.
• Add tofu and stir fry until starting to caramelise – about 1 minute. Stir fry gently so the tofu doesn’t break.
• Add the cabbage and carrot and stir fry until the cabbage starts to wilt.
• Add the noodles, scallions/shallots, bean sprouts and sauce and stir fry until the noodles are warmed through and sauce evenly coats the noodles – about 1 minute. Don’t cook it too much – the bean sprouts should still be quite crisp, not wilted.
• Serve immediately.

Directions using homemade Real Chinese All Purpose Stir Fry Sauce

• If you have a jar of homemade Real Chinese All Purpose Stir Fry Sauce, you do not need to make the marinade or sauce for this recipe.
• Substitute the tofu marinade with 1 tbsp Stir Fry Sauce
• Substitute the Sauce ingredients with 1/4 cup Stir Fry Sauce and 1/4 cup water.

This recipe and photos were created by RecipeTinEats.com, we simply shared it! Please check them out as they have so many great ideas!

Kimchi Noodles Recipe

Ingredients

• straight-to-wok udon noodles 300g
• toasted sesame oil 1 tbsp
• spring onions 6, shredded
• green beans 160g, trimmed and halved
• ginger thumb-sized piece, peeled and shredded
• kimchi 4 tbsp, finely chopped
• eggs (we used Clarence Court Burford Browns) 2
• sesame seeds 1 tsp
• soy sauce 1 tbsp
• red chilli 1, finely sliced (optional)

Directions

1. Put the noodles in a sieve over the sink and pour over a kettle of just-boiled water. Toss to separate the noodles. Leave to drain.
2. Heat ½ tbsp of the oil in a wok or pan over a high heat, add most of the spring onions and all the green beans, and stir-fry for 2-3 minutes until the beans are just tender. Stir in the ginger and kimchi, and fry for another minute. Add the noodles and toss everything together for 2 minutes until the noodles are piping hot.
3. Meanwhile, heat the remaining oil in a small non-stick frying pan, and fry the eggs until the edges are crispy and the yolks are cooked to your liking. Sprinkle over the sesame seeds and cook for 30 seconds more, spooning the oil and seeds over the eggs.
4. Add the soy sauce to the noodles and toss. Top with the eggs. Spoon over any remaining seeds and oil, and top with the chilli, if using.

This delicious recipe and photos were created by OliveMagazine.com, we just shared it. Check them out for more great recipes!

Tofu Pad Thai Recipe – Easy Tofu Pad Thai Recipe – Vegan Tofu Pad Thai

PREP: 20 mins – COOK: 10 mins – TOTAL: 30 mins

Ingredients

SAUCE

• 1 ½ tsp tamarind paste / concentrate (or sub additional 1 Tbsp / 15 ml lime juice as recipe is written)
• 1/3 cup coconut aminos (or sub half the amount with tamari or soy sauce and work your way up as it’s saltier)
• 3 ½ Tbsp coconut sugar
• 1 ½ tsp chili garlic sauce
• 1 ½ Tbsp lime juice
• 1-2 tsp Vegetarian Fish Sauce ( or store-bought // optional)

STIR FRY

• 1 Tbsp sesame oil (if avoiding oil, omit and use a nonstick pan)
• 1 cup cubed extra firm tofu
• 2 Thai red chilies (fresh or dried), chopped OR 1/2 tsp chili flakes (optional)
• 2 cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g)
• 1 Tbsp coconut aminos (or tamari)
• 1 cup bean sprouts
• 1 cup chopped green onions
• 1/3 cup chopped roasted salted peanuts

NOODLES

• 8 ounces Pad Thai rice noodles (We like Annie Chun’s brand)

FOR SERVING optional

• Lime wedges
• Bean sprouts
• Peanut sauce
• Shredded carrot
• Cilantro
• Sriracha or Chili Garlic Sauce (we like Huy Fong Foods brand)

Directions

1. To a small saucepan, add tamarind, coconut aminos, coconut sugar, chili garlic sauce, lime juice, and vegetarian fish sauce (optional) and heat over medium heat until just simmering. Cook for 30 seconds, stirring occasionally, then turn off heat. Set aside.
2. Ensure all stir fry ingredients are prepped, including cubed (briefly pressed) tofu, chopped green onions, minced garlic, bean sprouts, and chopped peanuts. If serving with peanut sauce (optional), prepare at this time.
3. Add Pad Thai noodles to a large bowl and cover with just boiling water. Stir and cover and cook according to package instructions (usually about 5-6 minutes or until al dente).
4. Drain noodles and toss with a little sesame oil to prevent sticking. Set aside.
5. Heat a large-rimmed skillet over medium heat. Once hot, add oil and tofu and sauté for about 4 minutes, turning occasionally so it browns on all sides. Add red pepper flakes or Thai chilies, garlic, and coconut aminos (be careful, as the coconut aminos can splatter). Toss gently to combine until garlic is just slightly browned.
6. Add noodles, Pad Thai sauce, bean sprouts, green onions, and peanuts and cook over medium-high heat, tossing occasionally (tongs are most useful) for about 2-3 minutes or until the sauce has coated everything and the dish is hot.
7. To serve, plate with additional garnishes such as lime wedges, bean sprouts, peanut sauce, shredded carrot, cilantro, and sriracha or chili garlic sauce (all optional).
8. Leftovers will keep in the refrigerator for approximately 3-4 days.

This delicious recipe and photos were created by MinimalistBaker.com, we just shared it. Their website is awesome, you should definitely check it out!