Vietnamese Chow Mein - Mì Xaò Chay
Serves: people
Ingredients
- 2 tbsp Vegetable oil
- 150 g Firm tofu sliced
- ½ White onion sliced
- 100 g Closed cup mushroom sliced
- 2 clove Garlic minced or grated
- 100 g Chinese Leaf roughly chopped
- 50 g Mangetout
- ⅛ head Broccoli head sliced
- 1 tbsp Light soy sauce
- 1 tbsp Hoisin sauce Use Mushroom sauce for vegan
- Cracked black pepper to taste
- 50 g Cashew nuts optional to taste
- 1 tbsp Sesame seeds toasted
Method
- Cook the Egg noodles or Rice noodles according to the packet instructions. Drain and set aside.
- Heat 1 tbsp Vegetable oil in a wok or large pan over medium-high heat.
- Add the Firm tofu and cook for 4–5 minutes until golden. Remove and set aside.
- Add the remaining Vegetable oil to the pan.
- Add the White onion, Carrot and King oyster mushroom. Cook for 3–4 minutes until softened.
- Add the Garlic and cook for 30 seconds until fragrant.
- Add the White cabbage and Mangetout and stir-fry for 1 minute.
- Return the Firm tofu to the pan.
- Add the cooked noodles and toss well.
- Stir in the Light soy sauce and Dark soy sauce and cook for 2 minutes, tossing continuously.
- Season with Cracked black pepper and Sriracha or Chilli paste to taste.