Grandma's Signature Noodles (Vegetarian Pad Mee Sua)
Ingredients: Chinese wheat, no-egg noodles (dry), pressed tofu, marinated, cabbage, julienned carrot, dried shiitake mushrooms · 20 min cook time · 350kcal · $9.58
Ingredients
150g Chinese wheat, no-egg noodles (dry), 100g pressed tofu, marinated, 2cups cabbage, 1cup julienned carrot, 6pc dried shiitake mushrooms, 1cup garlic chives, 2Tbsp Thai soy sauce (mushroom or regular), 1Tbsp Golden Mountain Sauce, 2Tbsp oil, 5cloves garlic, 1.5tsp sugar, 0.5tsp ground white pepper
Instructions
1. Boil the Chinese wheat, no-egg noodles for 2 minutes (or slightly under the package instructions). Drain and rinse under cold water.
2. Soak dried shiitake mushrooms in hot water until soft. Squeeze out excess water and slice them, making sure to remove the stem.
3. Heat oil in a wok over medium-high heat.
4. Add chopped garlic and marinated pressed tofu to the wok. Fry until the tofu is slightly browned around the edges.
5. Add cabbage, julienned carrots, and sliced shiitake mushrooms to the wok. Add a splash of soy sauce to season the vegetables.
6. Stir-fry for about a minute until the vegetables are slightly wilted and the aroma of shiitake mushrooms comes through.
7. Add the boiled noodles to the wok. Pour the remaining soy sauce over the noodles to help loosen them.
8. Add sugar and ground white pepper to the noodles.
9. Toss the noodles until all the seasoning is absorbed and the noodles are perfectly cooked.
10. Turn off the heat and add the garlic chives. Toss using the residual heat to wilt the chives.
11. Serve immediately and enjoy!
Source: Watch the original video