This was Sunday's dinner. It's wheat noodles with special sauce. Before I turned vegan, I love eating these noodles but the sauce has pork. So I decided to veganise it! I replaced the meat with white button mushrooms and crumbled tofu! Viola! It's as good as the original dish!
Recipe
Servings for two
INGREDIENTS
2 portions of U-mian/sobe/ramen/udon
5 white button mushrooms diced
Half a pack of extra firm tofu, crumbled
1 tablespoon of Olive Oil
1 teaspoon of Sesame oil
2 teaspoon of low sodium light soya sauce
2 tablespoon of mushroom sauce
1/2 cup of water mixed with 1 teaspoon of corn starch
Sprinkle of pepper
Seaweed (optional)
METHOD
1. Cook the noodles in boiling water until al dente. Remove from heat. Run it through cold water and set aside.
2. Prepare the sauce. Heat the olive oil. Add the mushrooms and stir fry for 30 seconds. Add the crumbled tofu, sesame oil, soya sauce, pepper, mushroom sauce and water. Mix well. Cook in low heat. Cover and simmer for about 5 minutes or until mushrooms are thoroughly cooked.
3. Prepare noodles in a bowl and pour the sauce on top of it and serve warm. Sprinkle seaweed on top of the sauce.
Note: If you find that the taste is not salty or strong, you may add more soya sauce to your liking.
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