Eggless Vegan Cantonese Stir-Fried Noodles
Total time35 min
Prep time20 min
Cook time15 min
5.0(21)
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Learn more āIngredients
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
- Ā½ tsp white pepper
For the stir-fry
- 14 oz firm tofu, pressed and cut into Ā½-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 3ā5 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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