Chef Jack Lis Vegan Shanghai Noodles Food
CHEF JACK LI'S VEGAN SHANGHAI NOODLES
This recipe is from Jack Li,chef at Vegetarian Haven, a well known Toronto restaurant. The recipe was printed in the Toronto Star.
Provided by blucoat
Categories One Dish Meal
Time 25m
Yield 3 serving(s)
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 153.8, Fat 9.1, SaturatedFat 1.4, Cholesterol 0.3, Sodium 864.9, Carbohydrate 13.2, Fiber 2.7, Sugar 8.3, Protein 7.3
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