Vegetable noodles with coconut soy sauce

Name: Vegetable noodles with coconut soy sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: China
Ingredients: 300 g Chinese wheat noodles; 200 g firm tofu or plant-based strips; 2 carrots, in batons; 1 red and 1 green pepper, sliced; 1 courgette, in batons; 200 g button mushrooms, sliced; 150 g flat beans, cut into lengths; 3 tbsp oil; 2 tbsp sesame seeds; 150 ml coconut milk; 4 tbsp soy sauce; Fresh coriander

Local name : 炒面

Chow mein with crunchy vegetables, tofu or plant-based strips, coated in a soy and coconut sauce and topped with sesame and coriander.

Vegan#noodles#wok#tofu#coconut milk#sesame

Photo : ANKAN · CC BY-SA 4.0

Prep: 20 min
Cook: 15 min
Total: 35 min
Serves: 4
Difficulty: Easy

Method

Cook the noodles according to the packet, keeping them firm. Drain and rinse under cold water.
Steam the carrots and flat beans for 5 minutes, keeping them crunchy.
Heat the oil in a wok over high heat. Brown the cubed tofu for 4 minutes and set aside.
Add the sesame seeds, then all the vegetables. Stir-fry for 4 minutes.
Add the noodles and tofu, pour in the coconut milk and soy sauce. Toss for 2 minutes to coat.
Taste, add more soy if needed, and serve scattered with coriander.

If you cannot find Chinese noodles, spaghetti works very well. With rice noodles and tamari, the dish becomes gluten-free.

Nutrition · per serving

Calories: 580 kcal
Protein: 23.9 g
Fat: 26.5 g
Carbohydrate: 66.3 g
Fibre: 6.2 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

Why rinse the noodles in cold water after boiling?

It stops the cooking dead and washes off the surface starch that would glue them into a block while they wait. They finish cooking for two minutes in the wok with the sauce. Drain them thoroughly, as wet noodles drop the wok temperature.

How do I make this gluten free?

Swap the wheat noodles for rice noodles and the soy sauce for tamari. Nothing else in the recipe, the vegetables, tofu, coconut milk and sesame, contains wheat.

Why steam the carrots and flat beans before stir-frying?

They are the firmest vegetables here: in the wok they would still be raw after four minutes, or scorch while waiting to soften. Five minutes of steaming takes them to halfway while keeping them crunchy, so the final stir-fry only colours and coats them.

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