Ingredients
- 100 g wide rice noodles
- 50 g smoked tofu
- 1 glass of mushrooms (170 g drained weight)
- 10-15 g ginger
- 2 cloves of garlic
- 80 g bell pepper
- 3 scallions
- 1 tablespoon of dark miso paste
- 1 teaspoon hoisin paste
- 2 tablespoons of soy sauce
- 1 clove of garlic
- 5 g dark chocolate
- 1 teaspoon of wheat flour
- 180 ml of water
CANTONESE SAUCE:
Instructions
- VEGGIES
- Drain tofu. Place between plates w/ weight, let sit to drain
- Break through the long noodles in the middle and soak in cold water for at least 30 minutes
- Chop mushrooms, microwave 4 min
- Cook garlic & ginger in oil until fragrant
- Add mushrooms, increase heat & fry 6 min
- Slice tofu with peeler, add to pan. Fry 3 min, turning & mixing
- Add bell pepper & scallions (light parts only), cook a few minutes longer
- Remove from pan & set aside
- Blend, then microwave all sauce ingredients
- Boil water in pot. Cook soaked noodles about 2 min, then drain and place in the hot pan
- Gradually add the sauce and mix constantly. When the noodles are well saturated with the sauce, add the remaining greens from the scallions and mix
- Add veggie mix to pan, stir well to combine.
SAUCE
NOODLES
