Drunken Noodles (Vegan)

Ingredients

• 250 g dried rice noodles
• 1/2 block extra firm tofu
• 1 tbsp cornflour
• 2 tbsp oil
• 3 cm ginger (minced)
• 2 whole garlic cloves (minced)
• 200 g shiitake mushrooms
• 3 tbsp light soy sauce
• 2 tbsp rice wine vinegar
• 1 tsp miso paste
• 2 tbsp chilli oil
• 60 ml water
• 1 handful bean sprouts
• 4 whole spring onions (chopped)
• 1 handful mixed nuts
• 1 tbsp black sesame seeds (estimated)
• 1/2 whole lime

Instructions

1. 1

   Cook the dried rice noodles according to package directions, then drain and set aside.

2. 2

   Press the tofu block to remove excess moisture, then cut into cubes. Toss with cornflour to coat evenly.

3. 3

   Heat oil in a large wok or skillet over high heat. Fry the cornflour-coated tofu until golden and crispy on all sides, then remove and set aside.

4. 4

   In the same wok, add minced ginger and garlic, stirring for about 30 seconds until fragrant. Add the shiitake mushrooms and stir-fry for 2–3 minutes until they begin to soften and brown.

5. 5

   In a small bowl, whisk together light soy sauce, rice wine vinegar, miso paste, chilli oil, and water to create the sauce.

6. 6

   Add the cooked noodles and crispy tofu back to the wok, then pour the sauce over and toss everything together for 1–2 minutes until well coated and heated through.

7. 7

   Add the bean sprouts and chopped spring onions, tossing gently to combine.

8. 8

   Divide into serving bowls and top with mixed nuts, black sesame seeds, and a squeeze of fresh lime juice.

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