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Tofu Chow Mein

Nisha's picture
Ingredients
  Precooked thick wheat noodles 300 Gram
  Soy sauce 3 Tablespoon
  Oyster sauce 2 Tablespoon
  Sesame oil 2 Teaspoon
  Water 2 Tablespoon
  Canola oil/Peanut oil 2 Tablespoon
  Firm soya/Tofu 180 Gram, cut into cubes
  Carrot 1 , cut into long thin strips
  Small broccoli florets 2 Cup (32 tbs)
  Garlic 2 Clove (10 gm), crushed
  Finely grated ginger 2 Teaspoon
  Roasted cashew nuts 1⁄2 Cup (8 tbs)
Directions

Loosen the precooked noodles by soaking in a bowl of hot water for 2-3 minutes, then drain and set aside. Mix together the soy sauce, oyster sauce, sesame oil and water in a bowl.
Heat a wok or large frying pan over a high heat, add the oil and stir-fry the carrot and broccoli for 2 minutes

add the soya/tofu and stir-fry for 4 minutes. Add the garlic and ginger and stir-fry for a minute.
Stir through the noodles and then add the sauce mixture and cashews and mix until thoroughly combined and heated through.

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
VeganLife
Cuisine: 
Chinese
Course: 
Main Dish
Taste: 
Savory
Feel: 
Smooth
Dish: 
Noodle
Restriction: 
Vegan, Vegetarian
Ingredient: 
Nut, Vegetable
Interest: 
Everyday, Kids
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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