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