Spicy Vegetables With Pickled Mustard Greens with Crispy Noodles

Spicy Vegetables With Pickled Mustard Greens with Crispy Noodles

This is a favourite recipe. The sauce is slightly sweet and spicy and contrasts nicely with the salty sourness of the crisp pickle. The noodles should be crisp and crunchy and then topped with the sauce and served immediately after. You can serve this with rice but noodles work very well.

pan fry your tofu triangles until golden

fried tofu triangles

sliced mustard greens and peppers

vegan noodles

serves 2 as a main

pickled mustard greens

2 tbsp rapeseed/canola oil

2 cloves garlic, finely chopped

2 spring onions (scallions), chopped into 3 cm pieces

1 tbsp grated ginger

Approx 2 cups deep fried sliced tofu/sliced seitan or mock duck/pre-soaked soya chunks

100g (approx.) sliced pickled mustard greens

100-200g variety of crisp (non-watery) vegetables e.g. bell peppers of various colours, sugar snap peas, mangetout, celery, thinly sliced carrot.

125g/150g thin yellow egg free noodles (sometimes labelled as vegetarian noodles), cooked according to packet directions.

Sauce:

2 tsp sugar

2 tbsp soya sauce

½ cup water

2 tsp corn starch

1 tbsp chilli sauce, e.g. sriracha

1 ½ tsp sesame oil

Heat 1 tbsp oil in large cast iron skillet/non stick pan on medium high heat. Fry cooked noodles for a few minutes each side, flipping over when one side is golden brown and crisp. Transfer to baking sheet and keep warm in low oven while you cook the sauce.

Heat 1 tbsp oil in wok/large cast iron pan on high heat. Fry garlic, spring onion (scallions), ginger for 1 minute, until fragrant. Add vegetables, pickled mustard greens  and cook for 2 – 3 minutes, until vegetables are nearly cooked. Add tofu and sauce and cook for another 2 minutes until tofu is heated through and sauce is thickened and bubbly. Take noodles out of the oven and transfer to a serving dish. Pour vegetables and sauce on to the noodles and serve immediately.