Chef Jack Lis Vegan Shanghai Noodles Food

CHEF JACK LI'S VEGAN SHANGHAI NOODLES

Chef Jack Li's Vegan Shanghai Noodles image

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

Ingredients

2 tablespoons soy sauce (30 mL)
2 tablespoons hoisin sauce (30 mL)
1 tablespoon vegetarian oyster sauce (15 mL)
1 teaspoon rice vinegar (5 mL)
1 teaspoon granulated sugar (5 mL)
1/2 cup water (125 mL)
1 tablespoon vegetable oil (15 mL)
2 teaspoons minced ginger (10 mL)
1 small carrot, peeled, thinly sliced
4 white mushrooms, sliced
1/2 small zucchini, thinly sliced
1/2 red bell pepper, cut into thin strips
1 stalk celery, peeled, cut into thin strips
4 ounces firm tofu (110 g) or 4 ounces tofu ham, cut into thin strips (110 g)
14 ounces pre-cooked shanghai noodles, rinsed and separated under hot water (400 g)
sea salt
1 cup bean sprouts (250 mL)
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds

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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