Chef Jack Li's Vegan Shanghai Noodles

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READY IN: 25mins
Recipe by blucoat

This recipe is from Jack Li,chef at Vegetarian Haven, a well known Toronto restaurant. The recipe was printed in the Toronto Star.

Ingredients Nutrition


  1. In small bowl, whisk together soy sauce, hoisin sauce, vegetarian oyster sauce, vinegar, sugar and water.
  2. In wok or large fry pan, heat oil over high. Add ginger. Stir-fry 20 seconds. Add carrots and mushrooms. Stir-fry 2 minutes. Add zucchini, pepper, celery and tofu “ham” or tofu. Stir-fry until slightly softened, 2 minutes. Reduce heat to medium. Add noodles and soy sauce mixture. Stir-fry until noodles are soft and sauce is syrupy, 1 to 2 minutes. Remove from heat. Season with salt to taste. Stir in bean sprouts.
  3. Transfer to serving platter. Drizzle with sesame oil, sprinkle with sesame seeds.

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