🧱 Ingredients


Main

• 150–200g glass noodles (mung bean noodles / vermicelli)
• 200g firm tofu (cubed)
• 150g mushrooms (shiitake / oyster / wood ear optional)
• 1/2 onion (sliced)
• 2–3 cloves garlic (minced)
• 1 small carrot (julienned)
• 1/2 capsicum (optional)
• 2–3 spring onions
• 2 tbsp oil


🥬 Green Veg Options (choose 1–2)

• Bok choy → juicy, restaurant-style
• Mustard greens → slightly bitter, traditional
• Choy sum → sweet and soft
• Broccoli → crunchy
• Green beans / snow peas → crisp
• Spinach → very soft (add last)


🧂 Sauce

• 1 tbsp soy sauce
• 1 tbsp vegan oyster sauce
• 1/2 tsp sugar
• 2–3 tbsp water
• 1/4 tsp vegan chicken salt
• 1/4 tsp Celtic salt (optional, light)
• White pepper

👉 Optional:
• 1/2 tsp mushroom seasoning
• Few drops sesame oil



🍳 Instructions

1. Soak noodles

• Soak glass noodles in warm water for 10–15 minutes
• Drain well

👉 Don’t over-soak or they become mushy


2. Fry tofu

• Pat tofu dry
• Pan-fry until golden on the edges
• Set aside


3. Build flavour base

• Heat oil
• Add garlic → sauté until fragrant
• Add mushrooms → cook until lightly browned

👉 This step builds deep umami


4. Stir-fry vegetables (important order)

• Add onion → soften
• Add carrot (+ capsicum) → cook 1–2 mins
• Add harder greens (broccoli / stems of bok choy) → 2 mins
• Leave soft leafy greens for later


5. Add noodles + sauce

• Add soaked noodles + tofu
• Pour in sauce
• Toss gently (use tongs—noodles are delicate)


6. Final step

• Add soft leafy greens
• Toss 1–2 minutes only

👉 Don’t overcook—keeps texture fresh



✅ Taste & Texture

• Light but savoury
• Slightly chewy noodles
• Fresh, crisp vegetables
• Rich umami from mushrooms + sauces



🔥 Pro Tips

• Add greens last → keeps color and crunch
• If noodles stick → add a splash of water
• Don’t overcrowd the pan → prevents soggy texture
• Keep heat medium-high for better flavour


🌶️ Optional upgrades

• Add chilli or chilli oil
• Add bean sprouts at the end
• Add fried shallots (if vegan)
• Add a squeeze of lime for freshness