Spicy Garlic Wok Noodles with Stir-fried Veg & Tofu

Recipe PDF

▸ ▹ Vegan, gluten-free, refined sugar-free, nut-free

Yield: 4 small servings, 2 large servings
Prep Time: 10 min
Cook Time: 25 min
Total Time: 30 min

INGREDIENTS 

1/2 Tbsp (7 mL) oil

5 cups (250 g) mushrooms, sliced thinly

1 cup (180g) seasoned tofu strips

4 cloves garlic, crushed

1 medium red onion, finely chopped 

1/4 tsp ground black pepper

120 g wok noodles (GF if desired) 

1 medium carrot, thinly sliced

1/2 large head of broccoli, cut into florets 

2 red bell peppers, julienned 

2 Tbsp sambal chili paste*

2 Tbsp ketjap (Indonesian sweet soy sauce)*

1 Tbsp soy sauce (tamari if GF) 

2 Tbsp roasted sesame seeds to garnish (optional)

Directions

1. In a large pot on high heat, add the oil and mushrooms with the lid off. After 5 minutes, reduce the heat to medium high and stir on occasion until the mushrooms have released its moisture and the water begins to evaporate. This will take another 5 minutes or so. While this cooks, chop the veggies. 
2. Increase the heat back to high and add the tofu, garlic, onion and black pepper, stirring frequently until the onions become transparent and the garlic browns, about 5 minutes. At this point, all the moisture from the mushrooms should be evaporated. 
3. While this cooks, prepare the wok noodles according to package directions. For mine, I cooked it like pasta: added it to a medium pot of boiling water then reduced the heat to a simmer and cooked until al dente, about 5-8 minutes. When cooked, drain, rinse with cold water and set aside
4. Add the vegetables to the pot and cook for another 5 minutes.
5. Finally, add the sambal, ketjap and soy sauce, toss to combine and allow to cook for another 2 minutes. Add the cooked noodles to the large pot and toss everything together until well combined. Alternatively, you can serve the noodles and stir-fry separately. Garnish with sesame seeds and serve while hot. 

Notes

1. *If you don’t have sambal, any chili paste will do. If you don’t have ketjap, sub with soy sauce instead. 
2. Variations: add any veggies you like! Serve with rice or quinoa instead of noodles.
3. Speed-it-up: I used pre-seasoned tofu to speed up the prep time. 
4. Storage: store in an air-tight container in the fridge for up to three days.