1/4 cup TVP granules
1/2 cup boiling water
1 tsp. vegetarian “chicken” broth powder
14 ounces chow fun noodles (wide rice noodle that is sold fresh in 16 oz. to 32 oz. packages at most Oriental markets)
1 teaspoon minced garlic
1 teaspoon chili paste
2 teaspoons shredded black fungus mushrooms
a few drops of sesame oil
minced scallions for garnish


2 teaspoons soy sauce
2 teaspoons vinegar
2 teaspoons sugar
1 teaspoon vegetarian oyster sauce
1 teaspoon mushroom soy sauce
2 teaspoons water

Separate the chow fun noodles and cover with plastic wrap until ready for service. In a glass bowl or measure, mix the boiling water with the TVP and broth powder. Set aside until TVP is tender.

Heat wok and add 1 tablespoon water. Stir fry garlic and chili paste for 5 to 7 seconds. Add rehydrated TVP and sear with garlic and chili paste. Add black fungus mushrooms and sauce; stir-fry briefly. Separate the noodles and drop into the wok while you are mixing a handful at a time. Continue cooking until the noodles have absorbed all the flavors and are hot. Finish with sesame oil. Serve into bowls or plates. Garnish with minced scallions.

Adapted from a recipe at cdkitchen.com

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