Chef Jack Li's Vegan Shanghai Noodles

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READY IN: 25mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In small bowl, whisk together soy sauce, hoisin sauce, vegetarian oyster sauce, vinegar, sugar and water.
  • 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.
  • Transfer to serving platter. Drizzle with sesame oil, sprinkle with sesame seeds.
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