Vegetarian Chow Mein

Method8 steps · about 15 min

1. 1

   Step 1: Before heating the wok, mince the garlic, shred the cabbage, julienne the carrot, cut the scallion stems into 4 cm pieces and have the bean sprouts ready. Prepare all 180 g fresh chow mein noodles according to their packet, usually by soaking in boiling water, then drain. Keep the separate measured ¼ cup sauce water for step 3.

   Uses 180 g fresh chow mein noodles; check the product ingredients · Water to prepare the noodles according to their packet, as needed

2. 2

   Step 2: Combine all the sliced tofu with the ½ tbsp marinade soy sauce and 1 tbsp Chinese cooking wine. Set aside for 5 minutes while preparing the sauce.

   Marinate tofu · 5 minUses 150 g firm tofu, sliced · ½ tbsp soy sauce for tofu marinade · 1 tbsp Chinese cooking wine

3. 3

   Step 3: In a small bowl combine the vegetarian hoisin sauce (½ tbsp), separate 1½ tbsp stir-fry soy sauce, optional chilli garlic sauce or sriracha (½ tbsp), sugar (2 tsp), sesame oil (½ tsp), measured ¼ cup sauce water and white pepper. This method makes both marinade and sauce from scratch.

   Uses ½ tbsp vegetarian hoisin sauce · 1½ tbsp soy sauce for stir-fry sauce · ½ tbsp chilli garlic sauce or sriracha, optional · 2 tsp sugar · ½ tsp sesame oil · ¼ cup water for stir-fry sauce · White pepper, to taste

4. 4

   Step 4: Heat all 2 tbsp cooking oil in a wok over high heat. Add the already minced garlic (2) and stir-fry for about 10 seconds.

   Fry minced garlic · 1 minUses 2 tbsp cooking oil · 2 garlic cloves, minced

5. 5

   Step 5: Add all the marinated tofu and its marinade. Stir-fry gently for about 1 minute until the tofu starts to caramelise, taking care not to break the slices.

   Caramelise tofu · 1 minUses All garlic and pan oil · All tofu and its marinade

6. 6

   Step 6: Add all the shredded cabbage and julienned carrot (½ cup). Stir-fry until the cabbage begins to wilt.

   Uses All tofu and pan mixture · 2 cups shredded Chinese cabbage · ½ cup julienned carrot

7. 7

   Step 7: Add all the drained noodles, prepared scallions, bean sprouts (1 cup) and mixed sauce. Stir-fry for about 1 minute as an initial guide, then continue until the noodles are thoroughly hot, the sauce coats them evenly and all the bean sprouts are thoroughly cooked and hot through. Serve no raw sprout garnish.

   Initial noodle stir-fry · 1 minUses All tofu and vegetables · All noodles, excluding discarded preparation water · 2 scallion stems, cut into 4 cm pieces · 1 cup bean sprouts · All measured sauce

8. 8

   Step 8: Serve immediately in two portions.

   Uses All the finished noodle stir-fry