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I don’t think satisfying is enough to properly describe these noodles because they’re really so satisfying and really fragrant from the ginger and scallions. The ginger, scallions, and mushrooms were cooked down until lightly brown to release all the flavours before being cooked down in a savoury sauce. So needless to say, this was the perfect hearty bowl of noodles with a really rich and earthy note.

Ginger and Scallion Noodles

tbsp neutral oil

scallions (75 grams)

raw ginger (15 grams)

(100 grams) shiitake mushrooms or other mushrooms of choice, sliced

tbsp shaoxing wine

water or vegetable broth

tbsp dark soy sauce (for colour)

soy sauce soy sauce

tbsp organic brown sugar

white pepper

bundles) wheat noodles,

cornstarch

tbsp ginger scallion sauce,

More chopped scallions (for topping)

Chop the bottom root ends of the scallions. You can place these in a bottle with some water to regrow! Slice the scallions into 2-inch long pieces, white parts included! You can halve the white parts if they’re thick stalks. Thinly slice the ginger into 1/4-inch pieces. I no longer peeled mine but you can opt to peel yours if you want to eat them! I used mine mainly for flavour. You can also finely mince the ginger or slice them into thin strips, if you’d like. As for the mushrooms, sliced them into 1/2-inch thick pieces or into small pieces, as desired. Feel free to use other veggies or mushrooms of choice. Veggies like bok choy, carrots, or cabbage would go really well with these noodles.

Aromatics and Veggies

See video below to see how to cook the noodles.

Heat a large pan or wok over medium high heat. Add in the oil. Once hot, add in the leeks and ginger. Leave untouched for 2 minutes or until lightly browned. Add in the mushrooms and other veggies of choice then leave to cook until lightly browned as well, or until excess water has evaporated. Cooking veggies on high heat gives them that nice light brown char without them getting soggy.  Over high heat, add in the Shaoxing wine or dry sherry, if using, and mix everything until the wine has evaporated.

Over high heat, pour in the water, dark soy sauce, soy sauce (you can start with 1 tbsp first), pepper, and sugar. Mix and then leave to boil over medium high heat with the veggies as they’ll absorb and release the flavours.

Meanwhile, heat a medium sized pot with water over medium high. Leave to boil. Once it boils, add in the dry noodles. Leave to half cook until still very chewy. Remove from the water and transfer to the sauce.

Leave the noodles to continue to cook down in the sauce. It will cook and absorb the flavours. Meanwhile, mix the cornstarch and water in a small bowl to make a slurry. Lower the heat of the sauce, pour in the cornstarch slurry into the noodles while continuously mixing. Once the sauce thickens and is absorbed by the noodles, add in the ginger scallion sauce, then mix. Turn off the heat. Taste the noodles and add in the remaining soy sauce, if needed. Add in some more chopped scallions, if desired.

Serve and enjoy while hot! Feel free to top with more ginger scallion sauce, if desired!

Cooking the Noodles

Noodle recipe 👉🏼https://thefoodietakesflight.com/ginger-and-scallion-noodles

👉🏼Used for this recipe:
Shaoxing wine: https://amzn.to/2Rb4Tr8
Premium soy sauce: https://amzn.to/37yiFxn
Dark soy sauce (similar): https://amzn.to/2YqgRQu
Noodles (similar): https://amzn.to/2Rb4Tr8

👉🏼Ginger scallion sauce: https://thefoodietakesflight.com/ginger-scallion-sauce
👉🏼Ginger scallion sauce video: https://youtu.be/47h1t30q0oU

———————————————
👉🏼If you’re looking for more recipes and inspiration:

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Pantry staples:
All-purpose flour: https://amzn.to/2t9NEO1
Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
Diced tomatoes: https://amzn.to/2PTeNfM
Dried shiitake mushrooms: https://amzn.to/2YsZmPj
Hoisin sauce: https://amzn.to/2DYTcNu
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Peanut butter: https://amzn.to/2RuKsGR
Rice stick noodles: https://amzn.to/2P2c6cw
Corn starch: https://amzn.to/2spWBTe
Coconut cream: https://amzn.to/2s3TiRz
Maple syrup: https://amzn.to/2RBQTYC
Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

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Cast Iron Pan: https://amzn.to/38tDeZK
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Wooden chopsticks: https://amzn.to/2PBREi4
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Super handy reflectors: https://amzn.to/2YGhMwd

#noodles #chinesefood #vegan #asian

Ginger and Scallion Noodles | Vegan Chinese Recipe

This Taiwanese Three Cup Tofu is packed with fragrant ginger, garlic, and fresh basil leaves in a savoury, sticky, and somewhat sweet sauce. Three Cup or San Bei (三杯) is composed of three key ingredients: sesame oil, soy sauce, and cooking wine. It doesn’t require 3 cups of each but usually equal parts of each are used.The sauce is delicious savoury and slightly sweet that pairs perfect with rice. The sauce goes so well in a variety of different dishes and for this version, it’s cooked with pieces of tofu. The fresh Thai basil gives this dish even more flavour and texture.

Three Cup Tofu (San Bei, 三杯豆腐)

oz extra firm tofu (, frozen and thawed)

soy sauce

Garlic powder

Ground pepper

5-6 tbsp corn starch (plus more as needed)

cooking oil

ginger

garlic (peeled)

scallion

brown sugar (adjust

water

dried chiles or red chiles (optional for heat)

basil leaves (, leaves removed from the stems)

rice

I froze my block of extra firm tofu. I simply froze it in its packaged. So there’s no need to drain the water. The water inside the tofu will expand as it freezes and create these layers that’ll give the tofu a ‘meatier’ texture.

To prepare the tofu, make sure to completely thaw your tofu the day before you plan to use it. Squeeze out as much water as you can from the tofu. It’s a sponge at this point so you’ll want to squeeze out all the water so it can absorb the seasonings.

Carefully break apart the tofu into large chunks. You can also chop this. Be very careful with the tofu since it’s very brittle at this point.

Once the tofu are in chunks, season it with soy sauce, garlic powder, and pepper. Toss to coat well. Leave to marinate for 10-15 minutes.

Prepare the Tofu

Meanwhile, prepare the coating. In a large bowl, mix together the corn starch, garlic powder, and ground pepper.

Add each piece of tofu into the corn starch mix. Coat each piece well. If you need more corn starch, you can add more as needed.

Coating

In a wok or non stick pan, heat some cooking oil. If you want to deep fry the tofu, add enough oil to submerge 3/4 of the tofu. You can also shallow fry the tofu on a non-stick pan with less oil - but this will take a longer time.

Heat the oil over medium high heat. Once the oil is hot (you can test it out with a small piece - it should sizzle immediately), add in the tofu. Cook the tofu for 2-3 minutes on each side or until lightly golden and crisp. Transfer the tofu into a metal strainer with catch basin to drain excess oil or place on a cooling rack.

You remove the oil from the pan/wok and use this for the stir-fry.

Cooking the Tofu

Heat the same wok or pan over medium high heat. Add in the sesame oil.

Once hot, stir-fry the ginger, garlic, and white part of the scallions. Stir-fry for 2 minutes until the scallions start to brown at the edges.

Add the soy sauce, shaoxing wine, sugar, and water. Leave to come to a boil, around 2-3 minutes. The sauce will start to thicken from the sugar. Add the dried chiles (if using).

Add the fried tofu and then coat in the sauce. The sauce will continue to thicken to coat the tofu.

Add in the basil leaves. Toss to cook the basil. Turn off the heat.

Stir-Fry

Serve this and enjoy immediately while still hot. This is best enjoyed with steamed rice.

Serve and Enjoy

I keep this in rotation. The whole family enjoys it.

Oh wow that's literally perfect, thank you so much!

I love the way the sauce clings to the tofu pieces. Also, I'm a sucker for whole garic cloves in food :) Next time I will add more basil though.As I just got my very first rice cooker, I was kinda blown away by the entire dish!

Off-topic: In your cookbooks scallion pancake recipe, you mention that you always have some when in Taipei. We are going there in October (also Tainan, Hualien). Do you maybe have some restaurant, or night market food, recommendations for me? Thanks!

Just made this, and its delicious!!! Next time I'll break my tofu into smaller pieces, but oh my God this is good! Will be making again. Soon.

https://www.youtube.com/watch?v=mh_JISDP7YQ

For the full recipe 👉🏼 http://www.thefoodietakesflight.com/three-cup-tofu

#tofu #basil #taiwanesefood #veganrecipe

Taiwanese style three cup tofu with lots of fresh basil 🌿 #shorts

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Three Cup Tofu (San Bei, 三杯豆腐)

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