An easy Cantonese-style noodle dish that comes together so quickly! This taste just like your favourite restaurant’s version and now it’s easy to make them at home! (vegan)
Heat canola oil and sesame oil on medium high heat in a wok. Add ginger and hing and roast until golden brown (1-2mins).
Add carrots, red pepper, zucchini, corn and mushrooms. Allow to cook until softened (5-7mins).
Add soybean paste, hoisin sauce, broth, red curry paste, peanut butter, soy sauce and mint and allow to cook for 2-3 mins. Add tofu and allow to cook for 5 mins. The tofu will soak up much of the liquid. Add broccoli and allow to cook for another 1 minute. Then add vegetable mixture to a large serving bowl.
While vegetables are cooking, boil water in a large pot. Once boiled add noodles and cook according to package. I flash boiled my noodles for 1 min then strained and washed in cold water for 1 min.
Heat up wok with 1 tbsp sesame oil and 1 tbsp canola oil on medium high heat. Once heated add half the noodles and while mixing roast noodles for 1-2 mins. Then add 1-2 tsp soy sauce and mix (depending on salt taste desire). Remove from pan and add to the vegetable mixture. Repeat this step with the second half of the noodles.
Add cashews and stir to combine completely.
Serve hot topped with coriander and chopped peanuts (optional).
Ingredients
Directions
Heat canola oil and sesame oil on medium high heat in a wok. Add ginger and hing and roast until golden brown (1-2mins).
Add carrots, red pepper, zucchini, corn and mushrooms. Allow to cook until softened (5-7mins).
Add soybean paste, hoisin sauce, broth, red curry paste, peanut butter, soy sauce and mint and allow to cook for 2-3 mins. Add tofu and allow to cook for 5 mins. The tofu will soak up much of the liquid. Add broccoli and allow to cook for another 1 minute. Then add vegetable mixture to a large serving bowl.
While vegetables are cooking, boil water in a large pot. Once boiled add noodles and cook according to package. I flash boiled my noodles for 1 min then strained and washed in cold water for 1 min.
Heat up wok with 1 tbsp sesame oil and 1 tbsp canola oil on medium high heat. Once heated add half the noodles and while mixing roast noodles for 1-2 mins. Then add 1-2 tsp soy sauce and mix (depending on salt taste desire). Remove from pan and add to the vegetable mixture. Repeat this step with the second half of the noodles.
Add cashews and stir to combine completely.
Serve hot topped with coriander and chopped peanuts (optional).
