Step 1

Combine all ingredients for the mushroom and tofu and set aside to marinate while preparing other ingredients.

Step 2

Heat a wok or a skillet over high heat until the wok is smoking. Add the oil, garlic, and ginger. Stir fry for 30 seconds. Add the marinated mushroom and tofu before garlic and ginger turn dark brown. Cook for 2 to 3 minutes or until it’s nicely charred and brown. Occasionally stirring.

Step 3

Make a room in the middle of the wok. Add a bit more oil if needed. Add the noodles, vegetarian oyster sauce, dark soy, mushroom soy, agave nectar, and Shaoxing wine. Toss everything together until noodles are softened and charred edges, about 2 minutes.

Step 4

Stir in the chive and beansprouts, cook 30 seconds to 45 seconds and remove from the heat. Transfer to a serving plate and serve immediately. Enjoy!