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Wok Noodles with Tofu

Asian Wok Noodles

This easy vegan stir-fry is a simple wok version with a creative touch! The noodles are marinated in a sweet & spicy plum sauce and the cashews add a special note to the dish. So it is a slightly different take on your classic wok noodles – in case you’re tired of the take-out boxes from the Asian restaurant around the corner. 

Asian Wok Noodles Asian Wok Noodles Asian Wok Noodles Asian Wok Noodles 

Ingredients:

  • 1 zucchini
  • 200 g tofu
  • 120 g plum puree
  • 1 can bamboo shoots
  • 50 g (salted) cashews
  • 1 large garlic clove
  • 1 piece of fresh ginger (1-2 cm/ 0.5 in)
  • 1 head of romaine lettuce
  • 125 g instant noodles
  • 4 tbsp soy sauce
  • 1 tbsp lemon juice
  • 1 tbsp sriracha (or chili sauce)
  • 2 tbsp (sesame) oil
  • sea salt

Instructions:

  1. Peel and chop garlic & ginger and mix with plum puree & soy sauce.
  2. Then add lemon juice, sriracha and 200 ml water and salt to taste. Mix well.
  3. Wash zucchini, cut into halves lengthwise, then slice. Cut tofu into cubes. Wash lettuce and cut into strips.
  4. Heat oil in a large skillet and roast tofu until slightly browned on all sides.
  5. Add zucchini and fry for a few minutes until tender.
  6. Add bamboo shoots, noodles & plum sauce. (You might have to soak the noodles in hot water for a few minutes before.) Bring to a boil, then let simmer for about 3 minutes.
  7. Add lettuce & cashews and mix well. Serve noodles in a bowl 😉

Asian Wok Noodles

Wok Noodles with Tofu
Serves 2
Easy vegan noodle stir-fry with tofu & veggies plus some cashews for that special taste.
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Ingredients
  1. 1 zucchini
  2. 200 g tofu
  3. 120 g plum puree
  4. 1 can bamboo shoots
  5. 50 g (salted) cashews
  6. 1 large garlic clove
  7. 1 piece of fresh ginger (1-2 cm/ 0.5 in)
  8. 1 head of romaine lettuce
  9. 125 g instant noodles
  10. 4 tbsp soy sauce
  11. 1 tbsp lemon juice
  12. 1 tbsp sriracha (or chili sauce)
  13. 2 tbsp (sesame) oil
  14. sea salt
Instructions
  1. Peel and chop garlic & ginger and mix with plum puree & soy sauce.
  2. Then add lemon juice, sriracha and 200 ml water and salt to taste. Mix well.
  3. Wash zucchini, cut into halves lengthwise, then slice. Cut tofu into cubes. Wash lettuce and cut into strips.
  4. Heat oil in a large skillet and roast tofu until slightly browned on all sides.
  5. Add zucchini and fry for a few minutes until tender.
  6. Add bamboo shoots, noodles & plum sauce.* Bring to a boil, then let simmer for about 3 minutes.
  7. Add lettuce & cashews and mix well. Serve noodles in a bowl 😉
Notes
  1. *You might have to soak the noodles in hot water for a few minutes before.
Our Vegan Revolution http://www.ourveganrevolution.com/

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Zutaten:

  • 1 Zucchini
  • 200 g Tofu
  • 120 g Pflaumenmuß
  • 1 Dose Bambussprossen
  • 50 g (gesalzene) Cashews
  • 1 große Knoblauchzehe
  • 1 Stück frischer Ingwer (1-2 cm)
  • 1 Romana-Salatherz
  • 125 g Instant Nudeln
  • 4 EL Sojasoße
  • 1 EL Zitronensaft
  • 1 EL Sriracha (oder Chilisoße)
  • 2 EL (Sesam-) Öl
  • Meersalz

Zubereitung:

  1. Knoblauch & Ingwer schälen und hacken und mit Pflaumenmuß & Sojasoße vermischen.
  2. Dann Zitronensaft, Sriracha und 200 ml Wasser hinzufügen, gut vermischen und mit Salz abschmecken. 
  3. Zucchini waschen und längs halbieren, dann in dünne Scheiben schneiden. Tofu in Würfel schneiden. Salat waschen und in Streifen schneiden.
  4. Öl in einer großen Pfanne erhitzen und Tofu von allen Seiten leicht braun anbraten. 
  5. Zucchini hinzufügen und ein paar Minuten andünsten.
  6. Bambussprossen, Nudeln & Pflaumenmuß hinzugeben. (Eventuell die Nudeln vorher ein paar Minuten in heißem Wasser einweichen.) Kurz aufkochen, dann etwa 3 Minuten köcheln lassen.
  7. Salat & Cashews dazu geben und gut vermischen. Nudeln in einer Schale anrichten 😉

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