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Warming Dragon Warrior Soup Noodles

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Course: Main Course
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

  • Broth
  • 2 whole Bak choy quartered
  • 50 g Chestnut mushrooms sliced
  • 100 g Carrots sliced 1cm thick
  • 100 g Radish sliced 2cm thick & quartered
  • 4 tsp Lee Kum Kee Premium Mushroom Seasoning Powder
  • 4 Tbsp Lee Kum Kee Mushroom Vegetarian Stir-Fry Sauce
  • 2 Tbsp Lee Kum Kee Premium Light Soy Sauce
  • 1.25 lt Water
  • 320 g Noodles cooked and drained according to back of pack
  • 2 Tbsp Vegetable oil
  • 5 cloves Garlic finely chopped
  • 20 g Ginger finely chopped
  • 350 g Tofu firm, mashed with the back of a fork
  • 4 Spring onions sliced
  • 1 Tbsp Lee Kum Kee Chilli Bean Sauce
  • 1 Tbsp Lee Kum Kee Sichuan Style Hot & Spicy Stir Fry Sauce
  • 2 tsp Lee Kum Kee Premium Mushroom Seasoning Powder
  • 1 Tbsp Corn starch

Method
 

  1. Heat a wok or large sauté pan to medium high heat.
  2. Add vegetable oil and then add garlic and ginger. Stir-fry until fragrant, about 1 minute.
  3. Add in the tofu to the pan and stir-fry until it is dries up a little.
  4. Add Chilli Bean Sauce, Sichuan Stir-fry Sauce and Mushroom Powder. Mix well into mashed tofu. Stir-fry for 2 minutes.
  5. Finally add spring onions and corn starch mixed in water. Bring to a boil and remove from heat once slightly thicken.
  6. In a deep pot, bring to a boil water, Mushroom Powder and Vegetarian Stir-fry Sauce.
  7. Add carrots and radish to the broth and cook until slightly soft.
  8. Add bak choy and cook for another minute.
  9. Divide noodles into equal portion in 4 bowls.
  10. Pick vegetables and place equally on top of noodles, then add the broth.
  11. Top noodles with spicy tofu and serve.

Notes

Serve noodles with a side of pickles or season ed vinegar to give it a flavour twist.

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