Braised 'Beef' Noodles
While difficult to recreate the vegan way, beef can be substituted for many plant-based alternatives. This recipe uses lion’s mane mushroom which has a natural meaty texture. A perfect addition for this delicious braised noodle dish.
Equipment
- Saucepan or pot
- Sieve
Ingredients
- 250 g flat yellow noodles
Soup Spices
- 1 tbsp sesame oil
- 3 slices of ginger
- 3 cloves of garlic
- 1 inch piece of cinnamon
- 2 star anise
- 3 cloves
- 3 green cardamom
Soup Flavourings
- 600 ml water
- 1 vegan beef stock cube
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 2 tbsp brown sugar
- 1 tbsp chilli oil
Toppings
- 1 lion's mane mushroom
- 2 bok choy / choy sum
- 60 g tofu
- 1 tbsp xue cai pickled vegetables
- 1 tbsp water
Instructions
- Cut the lion's mane mushrooms into small pieces.
- Heat the sesame oil and fry the soup spices until golden.
- Add the water and soup flavourings and bring to boil. Add the lion's mane mushrooms into the soup and stew for 20 minutes.
- If using defrosted frozen tofu: Add it into the soup 10 minutes after the lion's mane mushrooms. Add the chilli oil to the soup.
- If using fresh tofu: Pan-fry the tofu on all sides until golden and slice.
- Cook the noodles as per package instructions. While the noodles are boiling, quickly blanch and remove the bok choy.
- Spoon broth over prepared noodles and toppings. Serve hot with a side of preserved vegetables.