Glossy, silky-soft rice noodles, turbo savoury flavours, and all the magic of that breath of the wok – this is a Malaysian classic worth getting to know.
Ingredients 20
3 tbsp vegetable oil
100 g mushrooms, sliced, whatever is your favourite
5 garlic shoots, cut into 3 cm (1¼ in) lengths
2 garlic cloves, minced
2 tbsp chilli paste (Asian chilli paste)
75 g Chinese cabbage (wombok), shredded
3 spring onions (scallions), cut into 5 cm (2 in) lengths
500 g wide rice noodles, prepared according to the packet instructions
100 g bean sprouts
Vegan Egg Mix
150 g silken tofu, drained
1 tbsp cornflour (cornstarch)
1 tbsp oat milk
Pinch ground turmeric
Pinch black salt
Sauce
3 tbsp dark soy sauce
2 tbsp Maggi seasoning sauce
2 tbsp kecap manis
1 tbsp vegan oyster sauce
1 tbsp vegan fish sauce
2 tsp caster sugar (superfine sugar)
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Method 7
To make the egg mix, place the , , , , and in a high-powered blender and blend until smooth. Set aside.
For the sauce, mix together the , , , , , and in a small bowl.
Heat a wok over a high heat – you want it to be smoking hot when you start cooking.
Add the , throw in the and and quickly stir-fry for 30 seconds. Add the and and toss to combine, then add the and and cook, tossing, until the cabbage begins to wilt.
Scatter over the and toss, then add the . Toss again to combine and cook for 30 seconds.
Push the noodle mixture to one side of the wok, then, working in two batches, pour the into the base of the wok and scramble with a spatula. Mix the first batch into the , then repeat with the second batch. Once all the egg mix is cooked, toss with the noodles to combine.
Pour the over the and toss through. Cook for a final 30 seconds, then serve.
