Ingredients
21 total- 100g rice vermicelli noodles
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp shaoxing rice wine or dry sherry
- 2 tsp white sugar
- 150ml vegetable stock
- 2 tbsp rapeseed oil or sunflower oil
- 1 tbsp white or brown miso
- 3 garlic cloves, finely sliced
- 5 cm piece ginger, finely sliced
- 1 leek, finely sliced
- 100g shiitake mushrooms, sliced
- 1 (225g) pack seitan, cut into bite-sized strips
- 1 (225g) pack smoked extra-firm tofu, cubed
- 1 (220g) tin bamboo shoots
- 1 (225g) tin sliced water chestnuts, drained
- 1 large carrot, finely sliced on the diagonal
- 1 (190g) pack baby corn & mangetout
- ½ Chinese leaf cabbage, roughly chopped
- 1 tsp toasted sesame oil
- 1 tsp ground white pepper
Method
7 stepsStep 1
Soak the noodles in hot water for 5 mins or until softened, then drain and set aside. In a small bowl or jug, whisk together the soy sauces, rice wine, sugar and vegetable stock for the sauce; set aside.
Step 2
Heat the rapeseed oil in a wok or large frying pan over medium-high heat, then add the miso, garlic, ginger and leek. Stir-fry for 1-2 mins until fragrant.
Step 3
Add the mushrooms, seitan and tofu and stir-fry for 2-3 mins until lightly golden.
Step 4
Toss in the bamboo shoots, water chestnuts and the sauce, then reduce the heat to low, cover and cook for 2 mins.
Step 5
Briefly lift the lid to add the sliced carrot, baby corn and mangetout, then pop it back on for another 3 mins.
Step 6
Remove the lid and toss in the Chinese leaf and noodles. Stir-fry over medium-high heat for 2-3 mins more, until the noodles have absorbed the sauce.
Step 7
Drizzle over the sesame oil, season with the white pepper and give everything a final toss. Serve immediately.