20-minute Ginger Tossed Noodles
What is your favorite way to cook your noodles? Mine is always an easy tossed noodle dish in a simple sauce. This recipe is easily customizable and works with dried or fresh noodles. I hope you give this dish a try.
Servings: 2
Ingredients
- 2 servings noodles of choice
- 1 teaspoon ginger
- 3 tablespoon chopped carrot
- 4 oz firm tofu mashed
- ¼ cup chopped cabbage
- oil for cooking
- a handful of chopped cilantro
Seasoning
- ½ cup vegetable stock
- 2 tablespoons soy sauce
- 2 tablespoons vegan 'oyster' sauce
- 1 teaspoon dark soy sauce
- white pepper
- a drizzle of toasted sesame oil
Instructions
- To prepare the fried cabbage bits, add ½ cup of oil into a tall pot. Once the oil is heated through, fry chopped cabbage until they turn slightly brown. Sieve out and set aside until ready to use.
- Bring a pot fill with water to boil. Add a drizzle of oil and cook the noodles as directed.
- Using a large sieve, remove the noodles and rinse with cold water, then drain and set aside.
- Heat a large pan and add 1 tablespoon of oil. Sauté ginger until aromatic and add the carrot.
- Continue to sauté for another minute or so. Add the tofu and sauté until they turn golden brown and dry. Add the vegetable stock and cooked noodles.
- Season with soy sauce, dark soy sauce, vegan oyster sauce, white pepper, and toasted sesame oil.
- Using a pair of tongs or chopsticks, toss all the ingredients together until the noodles are coated with sauce.
- Fold in the chopped cilantro and fried cabbage bits. Serve warm.
Video
Notes
- Some fresh noodles take less time to cook, so the cooking time is shorter.
- Store-bought vegan oyster sauce is a tad darker than my homemade one.
- Feel free to use other spices of your choice.