Hokkien Noodle Stir-fry - Vegan Recipe

Ingredients

• 2 x 220g packs Hokkien Noodles
• 1/4 cup peanut oil
• 300g firm tofu, cut into 1cm cubes
• 1 brown onion, peeled and sliced
• 2 cloves garlic, thinly sliced
• 1 tablespoon finely grated ginger
• 1–2 long red chilli, thinly sliced
• 150g white mushrooms, quartered
• 1 red capsicum, deseeded and thinly sliced
• 150g sugar snap or snow peas, trimmed
• 1 large carrot, peeled, halved and thinly sliced
• 1/3 cup vegan beef-style stock (e.g. Massel brand)
• [Stir-fry sauce]
• 2 tablespoons soy sauce
• 2 teaspoons cornflour
• 1/4 cup vegetarian stir-fry sauce or mushroom oyster sauce
• 2 tablespoons Chinese cooking wine
• 2 teaspoons sesame oil
• [To serve]
• 3 spring onion, to garnish
• 1 long red chilli, deseeded (optional) and finely sliced
• Sesame seeds, to garnish