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.
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:
- Peel and chop garlic & ginger and mix with plum puree & soy sauce.
- Then add lemon juice, sriracha and 200 ml water and salt to taste. Mix well.
- Wash zucchini, cut into halves lengthwise, then slice. Cut tofu into cubes. Wash lettuce and cut into strips.
- Heat oil in a large skillet and roast tofu until slightly browned on all sides.
- Add zucchini and fry for a few minutes until tender.
- 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.
- Add lettuce & cashews and mix well. Serve noodles in a bowl 😉

Wok Noodles with Tofu
2016-02-04 21:20:19

Serves 2
Easy vegan noodle stir-fry with tofu & veggies plus some cashews for that special taste.
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
- Peel and chop garlic & ginger and mix with plum puree & soy sauce.
- Then add lemon juice, sriracha and 200 ml water and salt to taste. Mix well.
- Wash zucchini, cut into halves lengthwise, then slice. Cut tofu into cubes. Wash lettuce and cut into strips.
- Heat oil in a large skillet and roast tofu until slightly browned on all sides.
- Add zucchini and fry for a few minutes until tender.
- Add bamboo shoots, noodles & plum sauce.* Bring to a boil, then let simmer for about 3 minutes.
- Add lettuce & cashews and mix well. Serve noodles in a bowl 😉
Notes
- *You might have to soak the noodles in hot water for a few minutes before.
Our Vegan Revolution https://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:
- Knoblauch & Ingwer schälen und hacken und mit Pflaumenmuß & Sojasoße vermischen.
- Dann Zitronensaft, Sriracha und 200 ml Wasser hinzufügen, gut vermischen und mit Salz abschmecken.
- Zucchini waschen und längs halbieren, dann in dünne Scheiben schneiden. Tofu in Würfel schneiden. Salat waschen und in Streifen schneiden.
- Öl in einer großen Pfanne erhitzen und Tofu von allen Seiten leicht braun anbraten.
- Zucchini hinzufügen und ein paar Minuten andünsten.
- Bambussprossen, Nudeln & Pflaumenmuß hinzugeben. (Eventuell die Nudeln vorher ein paar Minuten in heißem Wasser einweichen.) Kurz aufkochen, dann etwa 3 Minuten köcheln lassen.
- Salat & Cashews dazu geben und gut vermischen. Nudeln in einer Schale anrichten 😉