Serves 2
Directions
- 1Soak the vermicelli in water for 15 minutes.
- 2Cut garlic and chili into small pieces.
- 3Slice the smoked tofu.
- 4Cut the onion and shiitake mushrooms into thin strips.
- 5Cut the garlic chives into long pieces.
- 6Heat up the wok over medium-high heat.
- 7When the wok is hot enough, add oil.
- 8Add smoked tofu and pan fry until it is slightly brown and crispy on the outside.
- 9Add shiitake and stir fry for one more minute.
- 10Push the smoked tofu and shiitake aside.
- 11Add garlic and onion, stir for 30 seconds.
- 12Add chili and stir for another 30 seconds.
- 13Drain the water from the vermicelli, then add it.
- 14Stir for a minute.
- 15Add vegan oyster sauce and soy sauce.
- 16Mix and stir for 2-3 minutes until the noodles are almost cooked.
- 17Add bean sprouts.
- 18Stir for one minute.
- 19Add garlic chives and stir for another minute.
Ingredients
- 200 g Dried Vermicelli Noodles
- 2 cloves Garlic
- 1 medium-sized Onion
- 3 Birds’ Eye Chili
- 200 g Smoked Tofu
- 100 g Fresh Shiitake
- 80 g Garlic Chives
- 100 g Bean Sprouts
- 3 tbsp Soy Sauce
- 2 tbsp Vegan Oyster Sauce
- Oil
Equipment
wok
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