Empty My Fridge
Easy 20-minute Ginger Tossed Noodle - 简单干捞面
Ingredients
- Noodle2
- Ginger1 tsp
- Carrot · chopped3 tbsp
- Tofu4 oz
- Cabbage · chopped¼ cups
- Vegetable oil
- Cilantro · chopped1 handful
- Vegetable broth½ cups
- Soy sauce2 tbsp
- Oyster sauce2 tbsp
- Dark soy sauce1 tsp
- White pepper
- Toasted sesame oil1
Instructions
- Fry the cabbage in about 1/2 cup of oil in a tall pot until slightly brown, then sieve out and set aside.
- Boil water, add a drizzle of oil and cook the noodles as directed.
- Drain the noodles, rinse them with cold water, drain again and set aside.
- Heat 1 tablespoon of oil in a large pan, sauté the ginger until fragrant, then add the carrot and cook about a minute more.
- Add the tofu and sauté until golden brown and dry, then add the vegetable stock and noodles.
- Season with soy sauce, dark soy sauce, vegan oyster sauce, white pepper and toasted sesame oil.
- Toss until the noodles are coated, then fold in the cilantro and fried cabbage. Serve warm.
Summarized from WoonHeng's video. Watch it for the details.
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