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Ingredients
2 servings
3dried red chilli
soaked
1red chilli
fresh long
1 ½ Tbsonion
chopped
0.06 tspHimalayan salt
2 ½ Tbsplow sodium soy sauce
½ Tbsdark soy sauce
½ Tbssugar
¼ tspwhite pepper
150gfirm tofu
¼ tspkala namak salt
OPTIONAL
¼ tspturmeric
for colour OPTIONAL
140gmung bean noodles
1 cupbroccoli
¼ cupscallions
cut into 2cm segments
40gfirm tofu
cut into little squares
6shiitake mushrooms
reconstituted, sliced
2 clovesgarlic
mined
Instructions
Step 1
Make paste by pounding ingredients in a mortar and pestle or blender. Set aside. Mix sauce ingredients then set aside. Mix egg ingredients together, set aside. Cook noodles according to packet instructions, set aside.
Step 2
In a wok heat some oil, saute paste 1 min then set aside. Re-add some oil to wok and add minced garlic, saute for 2 mins. Add dried bean curd (or tofu) and shiitake mushrooms and stir fry for 2 mins on high heat. Add beansprouts and noodles, turn heat to max, stir fry vigorously for 1-2 mins. Add paste, sauce blend and vegan egg mix, stir to mix everything together. Turn heat off and add chopped chives, mix well then serve 🤙🏽🌱
Notes
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Delicious
Special occasion
Spicy
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