Vegan Penang Char Kway Teow

To make the egg mix, place the silken tofu, cornflour, oat milk, ground turmeric, and black salt in a high-powered blender and blend until smooth. Set aside.

For the sauce, mix together the dark soy sauce, Maggi seasoning sauce, kecap manis, oyster sauce, fish sauce, and caster sugar in a small bowl.

Heat a wok over a high heat – you want it to be smoking hot when you start cooking.

Add the oil, throw in the mushrooms and garlic shoots and quickly stir-fry for 30 seconds. Add the minced garlic and chilli paste and toss to combine, then add the cabbage and spring onion and cook, tossing, until the cabbage begins to wilt.

Scatter over the noodles and toss, then add the bean sprouts. 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 egg mix into the base of the wok and scramble with a spatula. Mix the first batch into the noodles, then repeat with the second batch. Once all the egg mix is cooked, toss with the noodles to combine.

Pour the sauce mixture over the noodles and toss through. Cook for a final 30 seconds, then serve.