Minced tofu mushroom dry noodle
serves 4
The mushroom stir fry:
2 cups of Shitake mushroom(cut small)
1 cup of different mushroom of your choice( I use this)
1/2 a small onion(diced)
2 piece of garlic(cut really small)
2 small block of firm tofu(cut into small rectangles)
1 tablespoon of mushroom vegetarian 'oyster' sauce
1 table spoon of teriyaki sauce
1/2 table spoon of korean soy bean paste
1/2 teaspoon of sea salt
a dash of pepper
A lot of green leafy veg of your choice( I use Cai Xin Zai)
4 portion of mushroom noodle( any chinese style noodle of your choice)
Boil hot water and cook you noodle and veggie separately, leave them a side.
Add a little olive oil and stir fry the garlic and onion until onion turn transparent then add in the tofu until they turn a little brown. It is ok that they become a little scrambled, this make them look like bar chor(minced meat, but i hate bar chor mee by the way! yuck!)
Add in the mushrooms and the rest of the seasoning and cook until the mushroom are thoroughly cooked. You may want to add a little water to make it the mushroom sauce more watery~
Serve the mushroom tofu sauce over the noodle and with the veggie. Oh and maybe a vegetarian dumpling too! And some malay style sambal chilli!
That is all for today! I really need to do my work!
2 comments:
It looks like bar chor mee, indeed! Yummy.... I should stock up on vegetarian oyster sauce when I come back to SG for a visit. I just use soy sauce and some spices like star anise, cinnamon, and cloves to get the "black soy sauce" taste over here in Japan.
Good luck studying :) Try drinking fresh carrot juice...Always makes me more energized.
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