🧱 Ingredients


Main

• 200–250g noodles (egg-free)
• 200g firm tofu (cubed)
• 1/2 onion (sliced)
• 3 cloves garlic (minced)
• 1 cup broccoli (small florets)
• 1 green capsicum (sliced)
• 1 small carrot (julienned or thin slices)
• 2–3 spring onions
• 2 tbsp oil


🧂 Sauce (balanced + layered flavour)

• 1.5 tbsp vegan oyster sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 2–3 tbsp water
• 1/4 tsp Celtic salt
• 1/4–1/2 tsp vegan chicken salt (go light first)
• 1/2 tsp white pepper

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


🍳 Instructions


1. Cook noodles

• Boil → drain
• Toss lightly with oil


2. Fry tofu

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


3. Stir-fry veggies (important order)

• Heat oil (high heat if possible)
• Garlic → fragrant
• Onion → soften
• Add carrot first → 1 min
• Add broccoli + capsicum → 2–3 mins

👉 Carrot needs slightly longer to soften


4. Combine everything

• Add noodles + tofu
• Pour in sauce

👉 Toss quickly and evenly


5. Finish

• Add spring onions
• Toss 30–60 seconds
• Optional sesame oil



✅ Taste Profile

• Rich umami (oyster + chicken salt)
• Slight sweetness (carrot + sugar)
• Fresh crunch from veggies
• Balanced salt—not overpowering


⚖️ Salt Balance (very important)

You now have 3 salty elements:
• Soy sauce
• Vegan oyster sauce
• Vegan chicken salt
(+ Celtic salt)

👉 So:
• Start LOW → taste → adjust
• If too salty → add splash of water
• If lacking flavour → add oyster sauce (better than salt)


🔥 Pro Tips (this is the difference)

• Cut carrot thin → cooks fast, blends well
• High heat = better flavour
• Don’t overcrowd pan → stir-fry, not steam
• Sauce goes in LAST → keeps noodles glossy


🌶️ Optional upgrades

• Add chilli oil or fresh chilli
• Add mushrooms (extra umami bomb)
• Add bean sprouts at the end (crunch)
• Add lime squeeze (brightens everything)