This is an easy recipe that is super delicious. This recipe is based on the vegetarian noodles we had as kids. We use to buy fried beehoon from the local stall. The stall was very popular. We love the crunch of the soy sticks.
It is a very simple dish and I have added some more ingredients like mock meat. This gluten-based ‘seitan’ is easily obtainable from Oriental supermarkets. It comes in tins.
I served this in the Mid Autumn Festival Dinner and my vegetarian guests loved it. The non-vegetarians loved it too. Since I now try to eat less meat, and further, January is now Veganuary, I hope more people will try this recipe. I originally wrote this recipe using beehoon, or rice vermicelli. However, it works well with fresh egg noodles, too. The photos that I have in this post show me using fresh egg noodles from the supermarket.
Quick Info
Serves: 4 to 5
Difficulty: easy
Cost: £
Time: 10 mins to prep, 10 mins to cook
Ingredients:
300g Beehoon – soak as per instruction on the packet, and drain ( or I pack fresh eggs noodles about 400g)
80g (½ a can) Canned gluten or mock chicken, etc. – cut to bite pieces
1 pkt Ready prepared vegetables for stir-fry
2 cloves Garlic – chopped
1 Shallot – thinly sliced
4-5 Sweet bean curd sticks – cut into thin strips
1 tbp Shallot or onion crisps
1 stalk Spring onion – chopped
2 tbsp Light soya sauce
1 tbsp Dark sweet soy sauce, or to taste
Salt and pepper to taste
Cooking oil for frying
Method:
- To deep fry the bean curd sticks: heat a cup of cooking oil in a frying pan until hot.
- Add in the cut sweet bean curd sticks and deep fry for a few minutes until it is lightly browned.
- Remove with a slotted spoon onto a plate lined with kitchen paper to soak up the oil. It will continue to cook even when you remove it from the hot oil. Set aside.
- Pour out the oil to a container, leaving about a tbsp.
- Add in the shallot and stir-fry until lightly browned, and then add in the chopped garlic. Toss until it is brown but not burnt.
- Add in the gluten and toss. Then add in the prepared vegetables and continue to toss until lightly wilted.
- Add in the noodles and the sauces and toss making sure not to cut through the noodles. Using the motion of ‘folding in flour’ as in baking, will help to reduce mashing up the noodles.
- Toss and stir for a few minutes. Check the taste and season with salt and pepper.
- Once the vegetable has wilted and the ingredients are well mixed, dish out.
Garnish with the sweet bean curt stick, chopped spring onions and the shallot/ onion crisps. - Enjoy.
