The only Chinese Garlic Noodle recipe you’ll ever need!

By Yeung Man Cooking · 25 min

Ingredients

Instructions

1. Preheat the oven to 425°F (220°C). Pat the tofu dry, crumble it into a bowl, and mix in the dark soy sauce, umami powder and 1 tablespoon of chili oil. Spread on a parchment-lined tray and bake for 20 to 25 minutes.
2. Bring water to a boil for the noodles. Chop the green onions, grate the garlic and ginger, and set aside. Mix the soy sauce, vegan oyster sauce and toasted sesame oil for the sauce.
3. Cook the noodles per package instructions (about 3 minutes), then drain and set aside.
4. Toast the peanuts in a dry nonstick pan over medium heat for 2 to 3 minutes. Transfer to a mortar and coarsely crush them.
5. Return the pan to medium heat with 2 teaspoons of chili oil. Sauté the noodles for a couple of minutes, then add the garlic and ginger and sauté for a couple more minutes.
6. Add about 1 cup of the crumbled tofu, the green onions and the sauce, and sauté for another couple of minutes.
7. Stir in the crushed peanuts and serve.

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

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