Chef Jack Li'S Vegan Shanghai Noodles - cooking recipe

Ingredients

2 tablespoons soy sauce (30 mL)
2 tablespoons hoisin sauce (30 mL)
1 tablespoon vegetarian oyster sauce (15 mL)
1 teaspoon rice vinegar (5 mL)
1 teaspoon granulated sugar (5 mL)
1/2 cup water (125 mL)
1 tablespoon vegetable oil (15 mL)
2 teaspoons minced ginger (10 mL)
1 small carrot, peeled, thinly sliced
4 white mushrooms, sliced
1/2 small zucchini, thinly sliced
1/2 red bell pepper, cut into thin strips
1 stalk celery, peeled, cut into thin strips
4 ounces firm tofu (110 g) or 4 ounces tofu ham, cut into thin strips (110 g)
14 ounces pre-cooked shanghai noodles, rinsed and separated under hot water (400 g)
sea salt
1 cup bean sprouts (250 mL)
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds

Preparation

In small bowl, whisk together soy sauce, hoisin sauce, vegetarian oyster sauce, vinegar, sugar and water.
In wok or large fry pan, heat oil over high. Add ginger. Stir-fry 20 seconds. Add carrots and mushrooms. Stir-fry 2 minutes. Add zucchini, pepper, celery and tofu \"ham\" or tofu. Stir-fry until slightly softened, 2 minutes. Reduce heat to medium. Add noodles and soy sauce mixture. Stir-fry until noodles are soft and sauce is syrupy, 1 to 2 minutes. Remove from heat. Season with salt to taste. Stir in bean sprouts.
Transfer to serving platter. Drizzle with sesame oil, sprinkle with sesame seeds.