The Broccoli + Noodles recipe I can eat all month long!

By Yeung Man Cooking · 25 min

Ingredients

Instructions

1. Boil water in a kettle, pour it over the vermicelli and let soak 1-2 minutes. Loosen the noodles gently with chopsticks, then drain.
2. Thinly slice the garlic and ginger. Cut the broccoli into bite-sized pieces and thinly slice the smoked tofu.
3. Mix the soy sauce, dark soy sauce, toasted sesame oil, cane sugar, plant-based oyster sauce, potato starch and 1 tbsp water to make the stir-fry sauce.
4. Heat a nonstick pan over medium heat. Add 1 tsp avocado oil, then the broccoli and tofu. Sauté a few minutes, then set aside.
5. Return the pan to medium heat. Add 1 tsp avocado oil, then the garlic and ginger. Cook a couple of minutes.
6. Add the noodles, broccoli, tofu and sauce. Stir gently to coat the noodles. It is done once the sauce is absorbed; take care not to overcook the thin vermicelli.
7. Plate the noodles, sprinkle with white sesame seeds and drizzle with chili oil.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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GarlicGingerTofuBroccoliVermicelli