Vegetarian Chow Fun Noodles

In our family everybody loves noodles.So I always google for new noodle recipes.This recipe is adapted from website phamtale.com

The ingredients list is indeed long,but the final dish turned out so delicious and wholesome.

Ingredients:

Flat fresh,rice noodles - 1/2 pound(Actual recipe uses fresh,flat rice noodles,but I substituted dry rice noodles and boiled in water till noodles were slightly soft)

Sesame oil - 1/4 cup
 
Extra  firm tofu - 1 (12-ounce) package
 
Garlic, finely minced - 2 cloves 

Shiitake mushrooms, thinly sliced -2 (I used button mushroom)
 
Baby carrots, sliced - ¼ cup (I used a packet of fancy cut carrots,broccoli and snap peas)
 
Broccoli florets and stems, cut into small pieces-1 cup
 
Palm sugar, freshly grated (or light brown sugar) - 1 tablespoon
 
Ginger garlic paste (see tips) - 1 tablespoon
 
Chili garlic sauce - 2 teaspoons
 
Black bean sauce - 1 teaspoon
 
Vegetarian mushroom flavored stir-fry sauce - 2 tablespoons
 
Dark soy sauce - 1/3 cup

Yellow onion, cut into thin wedges - 1

Salt - to taste
 
Black pepper, freshly ground - ½ teaspoon
 
Cilantro leaves, chopped - ¼ cup

Method:

In a wok,heat oil.Shallow fry the tofu till lightly brown and drain in paper towel.

In the same wok,heat 4 tablespoons of oil and add garlic and cook until fragrant, then add the onions, ginger garlic paste and carrots. Stir fry until they are slightly translucent, then add the broccoli. 

Drizzle with about ¼ cup water. Stir fry for about 2-3 minutes. Add the mushrooms. Season with salt. 

Toss well. Add the tofu, palm sugar, vegetarian mushroom flavored stir-fry sauce, chili garlic sauce and black bean sauce.

 Finish with the noodles and cilantro. Drizzle with soy sauce

Stir well and allow the noodles to soften for about 2 minutes. Transfer to a platter. 

Drizzle with a dash of sesame oil.

Garnish with more cilantro.

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Chinese Five Spice Noodles

I had this recipe bookmarked long time ago.But I never got a chance to make this.So last week on my usual errand to 99 ranch store,I picked up a packet of this Chinese five spice powder. Its a mixture of ground star anise,cinnamon,cloves and fennel and sichuan pepper corn.The Chinese believed that number 5 has healing properties and that it why it contains five distinctive spices.Its widely used in meat preparation.

But the noodles turned out to be tasty and aromatic and was different than the usual noodle recipes.

Recipe adapted from serious eats.com

Ingredients:

Imitation egg noodles - 1 pound(original recipe calls for cellophane noodles)

Soy sauce - 3 Tablespoon

Chili paste -3 tsp

Five spice powder - 2 tsp

Garlic minced - 4 (2 for saute and 2 for the sauce)

Ginger minced - 2 tbsp

Vegetable broth - 1/2 cup

Broccoli - 1 large stems and stalk removed

Carrot - 1 julienned

Cabbage - 1 cup shredded

Onion - 1/2 chopped(didn't use)

Scallion - 2 chopped

Sesame oil -2 tbsp(for the sauce)

Vegetable oil  - 3 tablespoon

Pepper powder - according to spice level

Method:

Heat water in a pot and when it starts boiling,switch off the stove , drop the noodles and soak for 5 minutes. Drain and keep them ready.

Mix together the soy sauce, sesame oil, chili paste, ginger, garlic and five-spice powder in small bowl.The sauce is ready.

Place a large wok or saute pan over high heat. Pour in the oil, and then add the onion(I used white part of scallion). Cook, stirring often until translucent, about 3 minutes. Toss in the garlic and cook for another minute. Then add the broccoli, carrots, cabbage, broth, and finally the soy sauce mixture. Cook for about 5 minutes, or until the broccoli is very tender.



Toss in the scallions and egg noodles. Stir well, and cook until the noodles are coated in the sauce. Season with salt and pepper to taste.

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