Ingredients
- 1 tablespoon sesame oil
- 1 tablespoon freshly grated ginger (optional)
- 1 cup shallots, finely sliced
- 2 cups fresh shiitake mushrooms (you can use dried, just soak them in hot water for about 30min)
- 1 packet oyster mushrooms
- 1 small can sliced bamboo shoots, drained
- 1 small can water chestnuts, drained and halved
- 1 carrot, sliced diagonally or julienned
- 3 heads bok choy or pak choy
- 3 massel vegan chicken-like stock cubes, dissolved in 3 cups hot water
- 1 cake or bunch noodles (I used 2 small bunches of soba noodles)
- 2 x 300g packets of regular soft tofu cubed
- 16 snow peas cut on the diagonal
- 2 cups fresh bean sprouts
- 4 tablespoons vegan fysh sauce (available at Woolworths)
- 2 tablespoons soy sauce (or more to taste)
- 3 tablespoons arrowroot or cornflour, mixed well with 5-6 tablespoons water
Instructions
Remove stems from shiitake mushrooms, slice the mushrooms and chop the stems up finely
Roughly slice the oyster mushrooms
In a wok or large saucepan, stir-fry the ginger, shallots, mushrooms, bamboo shoots, water chestnuts, carrot and bok/pak choy in sesame oil on high heat for around 5-8 minutes
Add the stock and noodles, bring to the boil and reduce the heat to medium, simmer uncooked until the noodles are almost but not quite cooked, add more water if necessary
Add snow peas and stir through
Add tofu and bean sprouts, gently fold through to avoid the tofu from breaking apart
Cover and simmer for a few minutes for the tofu to absorb the flavours
Add the cornflour mixture and continue to simmer until the sauce thickens
Taste and adjust the flavour if needed. You could add more soy sauce, fysh sauce, a squeeze of lemon or lime, or a little salt and pepper if you like.
Serves 6-8