Vegan Sarawak - Street Food Journeys: Malaysia Plant-Based Edition S3E4

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: rice noodles

Whole wheat noodles add fiber, while rice noodles are often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is gluten-free.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein, while seitan is often cheaper.

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Portobello mushrooms offer a similar texture, while button mushrooms are more affordable.

Turn on the heat and add the mushroom stems to a pan.

Add light soy sauce and thick soy sauce to the pan.

Sprinkle in a little bit of five spice powder for flavor.

Add fermented tofu (optional) and a bit of sugar to the mixture.

While that's cooking, cut the mushroom tops into small bits.

Mix the mushroom tops with some tofu puffs for texture.

Set the mixture aside to cool before cutting it up.

Heat a pan and add oil that has been used to fry onions for flavor.

Add minced garlic and minced onion to the pan and sauté until aromatic.

Add the mushroom and tofu puff mixture to the pan.

Season with lots of white pepper and mushroom seasoning (optional).

Add rice wine (optional) and both types of soy sauce to the pan and mix well.

Remove from heat and set aside.

Prepare blanched wheat noodles according to manufacturer's instructions.

Also prepare blanched Chinese greens to serve with the noodles.

Assemble the dish by placing the noodles on a plate and topping with the mushroom and tofu mixture.

Drizzle some tario sauce over the noodles.

Add pickled green chilies, fried shallots, and green onion as toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens