“One-wok” classic noodle bowl

350-500 grams tofu or seitan, cut in strips, chunks, or slices as desired 

vegetable oil
garlic, minced
ginger, sliced thinly into sticks
shallot or onion, diced small
soy sauce
rice or Zhenjiang vinegar
1 tablespoon sugar
2 tablespoons sesame oil

mixed vegetables such as carrot, bell pepper, green beans, and/or broccoli florets 
Chinese yellow noodles
bok choi, ends removed and leaves left whole

For garnish:
2 green onion chopped 
3 tablespoons peanuts 
fried onion or shallot
hot chilli oil

Heat oil in wok and saute your chosen protein until it has changed colour. Tofu will become golden, seitan will be more brown. Remove from wok and set aside. 

Deglaze wok with rice vinegar and add more oil. Saute garlic, ginger, and shallot/onion until fragrant, then add soy sauce, vinegar, sugar, and sesame oil. Add mixed vegetables, stir until coated, then reduce heat slightly and cover the wok. Allow the vegetables to steam for awhile, until cooked to the desired amount of crunch. 

Remove lid and add noodles, tossing thoroughly to combine. Toss in bok choi and cover, steaming until greens are wilted. 

Serve in big bowls, topped with garnish. 

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