This Hokkien noodle stir fry is quick to make, delicious and wholesome. Traditionally, Hokkein noodles are made with egg but you can now find egg-free versions in most supermarkets. I used tofu for my protein and some cashews for extra flavour.
If you can't find egg-free Hokkein noodles, you can use any type of rice noodles.
Recipe: Serves 2
Cooking time: 30 mins
200g (or half a packet) or Hokkien Noodles 1 block of firm tofu
1 small broccoli, chopped 1 small carrot, diced Handful mushroom cups, diced 2 tbsp olive oil 3 cloves garlic, minced 1 tsp minced fresh ginger (you can use ground ginger if you don’t have fresh at hand) handful of cashews
For the sauce: ¼ cup sweet chilli sauce 2 tbsp tamari 1 tsp maple syrup
1. Heat the olive oil in a large pan and add the garlic and ginger. Stir for a few minutes until they’re soft and fragrant. Add the tofu and cook for about 10-15 mins, turning so they’re evenly cooked and brown.
2. Once cooked, add the mushrooms and cook until they start to go brown. Add the broccoli and carrot and stir. While the veggies are cooking, place the Hokkien noddles in a bowl of hot water to loosen. When the veggies have softened, add the noodles and cashews to the pan.
3. To make your sauce, combine the ingredients in a small bowl and stir until the ingredients are well combined and you have a nice and smooth texture. Pour into the pan and stir through so the veggies, tofu and noodles are nice and evenly coated. Season with salt & pepper and serve hot. Enjoy!
Tag @veganbyeden if you try my Hokkien Noodle Stir-Fry recipe, I'd love to see your delicious creations.