SHANGHAI FRIED NOODLES

 

INGREDIENTS

TOFU

300g firm tofu, sliced into .5cm slices

1 TSP cornstarch

1 TBSP soy sauce

1 TSP dark soy sauce

1 TBSP Chinese cooking wine

EVERYTHING ELSE

450g Shanghai (or udon) noodles, cooked

2 TBSP oil

1 large onion, chopped into 1-2cm chunks

600g fresh Shiitake mushrooms, sliced

1 red capsicum, sliced

1 carrot, julienned

1/2 small white cabbage (or pak choi), chopped into 2-3cm chunks

2 TBSP soy sauce

1 TBSP dark soy sauce

1 TBSP Sriracha

1/2 TSP sugar

Spring onions, thinly sliced

Shichimi

Vegan Japanese Mayo or Vegan Sriracha Mayo

INSTRUCTIONS

  1. Mix together the tofu and marinade ingredients and set aside for 5-10 minutes while you prepare the other ingredients.

  2. Boil water and cook the udon noodles to packet instructions. Drain and set aside.

  3. Heat 2 TBSP of oil in a wok over a medium heat. Cook the mushrooms and onion for 4mins.

  4. Add the capsicum and carrot and cook for a further 5-6mins. Add the cabbage (or pak choi), cover and cook for 2-3mins until softened slightly.

  5. Break up the noodles and add them to the wok. Add the soy sauces, Sriracha and sugar. Mix everything together until the noodles get an even, deep brown colour. If it’s not coloured, add extra dark soy sauce. Mix and turn off the heat.

  6. Serve topped with sliced spring onions, Shichimi and Japanese Mayo.