OK, admittedly we’ve never been to Shanghai and haven’t had Shanghai noodles so we can’t vouch for the authenticity here, but whilst looking for something interesting to eat we came across this recipe. The original was made with pork, fish sauce and other meaty things, but we turned it into a more simple vegan dish with a couple of omissions and substitutions. What we really like about this stir fry is that the sauce is quite different than most Asian style sauces that we’ve come across. There’s no garlic and the flavours come from a healthy amount of black pepper and a little sesame which we’ve been digging lately. While the recipe itself is simple, you do need to plan ahead slightly as marinating the tofu is an important step, and the longer it sits the better as far as we can tell. The veggies are cruciferous Bok Choy and Cabbage which are really good for you so you can feel good about eating these Simple Shanghai Noodles.
Simple Shanghai Noodles
Course: DinnerCuisine: VeganDifficulty: easy4
servings30
minutes20
minutes50
minutesIngredients
1 package of firm tofu
.5 kg of Shanghai noodles or similar (we used millet and rice ramen noodles from Costco)
2 cups of thinly sliced cabbage
2 cups of mushrooms, chopped
2 cups of Bok Choy, sliced into 2 cm pieces
1 small sweet onion, diced
- For The Tofu Marinade
1/2 tsp of ground pepper
2 Tbsp of soy sauce
1 Tbsp of rice wine vinegar
2 tsp of corn starch
1 Tbsp of oil
- For The Sauce
4 Tbsp of soy sauce
2 tsp of maple syrup
1/4 tsp of ground pepper
1/4 cup of vegetable broth
2 tsp of corn starch
1 Tbsp of sesame oil
Directions
- Whisk together the marinade ingredients in a medium sized, flat bottomed dish.
- Cut the tofu into 2 cm cubes and toss in the marinade making sure each piece is well covered in the marinade. Place in the refrigerator for at least 30 minutes.
- Whisk together the ingredients for the sauce in a small bowl and set aside.
- When the tofu has marinated, heat a frying pan over medium, add a dash of oil and then fry up the tofu and marinade until the cubes are nice and brown. Remove the tofu from the pan and set aside.
- Prepare your noodles Al Dente, according to the directions on the package. You want to make the noodles Al Dente so that they don’t become too soft later. Drain and set aside.
- Reheat your frying pan to medium/high and add the cabbage, mushrooms and onion. Sautee for a few minutes until the onions are translucent.
- Add the noodles, tofu and sauce to the pan and stir for 1 minute and then add the Bok Choy and continue to cook for another 3 or 4 minutes.
- Serve hot.