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
October 11th, 2011 at 8:42 pm
Well, I did change a few things, but overall, this was very good! I didn’t have any black fungus mushrooms, so I just used white mushrooms, sauted in about 1 tbsp of olive oil. Then I just added the rest of the ingredients into the saute pan. I did double the TVP and broth, and quadruple the sauce and it was just the right amount for my 16 oz box of noodles. It was super easy, so I’ll probably make it again!