Ingredients
H
Half block firm tofu
p
1 punnet oyster mushrooms
F
For the tofu & mushrooms marinade
l
1 tbsp light soy sauce
d
½ tbsp dark soy sauce
m
1 tbsp maple syrup
V
Veg oil
F
For the noodle marinade
b
2 tsp black bean paste
d
1 tbsp dark soy sauce
l
1 tbsp light soy sauce
M
1 tsp MSG
C
1 tsp Chinese/rice vinegar
m
1 tbsp maple syrup
w
2 tsp white pepper
s
1 tsp sesame oil
J
½ Juice of half a lime
t
1 thumb piece of ginger
g
3 garlic cloves
r
1 red pepper
H
½ Half a white cabbage
l
2 large spring onions
Y
Your choice of noodles
Directions
1
Start by chopping your veggies and adding them into bowls. Separate the green parts of spring onions and garlic in one bowl, and red pepper, cabbage, white parts of spring onion, and ginger in the other bowl.
2
Pull your oyster mushrooms into strips and chop your tofu into cubes. Add them to a lightly oiled wok over medium to high heat. Stir fry them for 4/5 mins until slightly golden.
3
Add in the mushroom and tofu marinade ingredients and stir fry for a few more minutes, then add to a bowl.
4
In the same wok with a bit more oil, add in the cabbage, red pepper, ginger, and whites of the spring onion and stir fry for 4/5 mins.
5
Then go in with the green of the spring onions and garlic and stir fry for a further minute. Boil a kettle and get your noodles into a bowl covered in the boiling water to cook.
6
Drain your noodles and add them to the wok with the noodle marinade and stir fry together for a few minutes until combined.
7
Turn off the heat and add in the sesame oil and lime juice. Serve up and top with sesame seeds and enjoy!
