Ingredients
Units
Scale
For the Mushroom & Tofu
- 2 oz shiitake or your favorite mushrooms, sliced
- 6 oz fried tofu or extra firm tofu, 1/4” thin sliced
- 2 tsp mushroom soy sauce or soy sauce
- 2 tsp Shaoxing wine, sake, or water
- 1 tsp dark soy sauce (optional)
- 1/8 tsp white or black pepper
For the Stir Fry
- 4 tbsp cooking oil
- 1 tbsp chopped garlic (approximately 3 to 4 cloves)
- 1 tsp chopped ginger
- 12 oz wide fresh rice noodles or rehydrated dried rice noodles*
- 1 1/2 tbsp vegetarian oyster sauce
- 1 tsp dark soy sauce (optional)
- 1 tbsp mushroom soy sauce or soy sauce
- 1 1/2 tbsp agave nectar, maple syrup, or raw sugar
- 1 tbsp Shaoxing wine, sake, or water
- 4 oz garlic chive or green onion, cut into 2” long pieces
- 4 oz beansprouts
Instructions
- Combine all ingredients for the mushroom and tofu and set aside to marinate while preparing other ingredients.
- Heat a wok or a skillet over high heat until the wok is smoking. Add the oil, garlic, and ginger. Stir fry for 30 seconds. Add the marinated mushroom and tofu before garlic and ginger turn dark brown. Cook for 2 to 3 minutes or until it’s nicely charred and brown. Occasionally stirring.
- Make a room in the middle of the wok. Add a bit more oil if needed. Add the noodles, vegetarian oyster sauce, dark soy, mushroom soy, agave nectar, and Shaoxing wine. Toss everything together until noodles are softened and charred edges, about 2 minutes.
- Stir in the chive and beansprouts, cook 30 seconds to 45 seconds and remove from the heat. Transfer to a serving plate and serve immediately. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 7 minutes
