Vegan Cantonese Stir-Fried Noodles

Total time35 min

Prep time20 min

Cook time15 min

5.0

(21)

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Ingredients

4 servings

For the noodles

12 oz dried thin rice noodles or dried lo mein-style noodles
1 tsp sesame oil

For the sauce

3 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp sugar
½ tsp white pepper

For the stir-fry

14 oz firm tofu, pressed and cut into ½-inch cubes
3 tbsp neutral oil, divided
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 cups bean sprouts
2 cups napa cabbage, thinly sliced
1 medium carrot, julienned
3 stalks green onion, cut into 2-inch pieces

For serving

2 tsp sesame seeds (optional)
1 tsp chili oil (optional)

Instructions

1
Cook the noodles in a medium saucepan of boiling water according to package directions until just tender but still slightly firm, about 3–5 minutes. Drain in a colander, rinse under cold water, and toss with 1 tsp sesame oil to prevent sticking. Set aside.
2
Whisk together the soy sauce, dark soy sauce, vegan oyster sauce, sesame oil, sugar, and white pepper in a small bowl until the sugar dissolves. Set aside.

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