Vegan Saucy Noodles

Recipe (yields 3 servings)⁣⁣

  • 3 servings of noodles (used dried noodles – WuMu brand) – cook based on package’s instructions⁣⁣
  • 1-2 cups bok choy, sliced thinly⁣⁣
  • 3 tomatoes (use a mixture of Roma & Campari)⁣⁣
  • 1 cup veggie stock⁣, 2 tablespoons soy sauce or tamari⁣, 1 tablespoon Sichuan chili or homemade chili oil with sediment (check my blog for recipe)⁣, 1 teaspoon toasted sesame oil⁣⁣
  • handful of chopped scallions⁣⁣
  • oil, white pepper & salt to taste⁣⁣

✅Bring a pot with 4-5 cups of water & 1/2 teaspoon of salt to a rolling boil. Blanch sliced bok choy for about 30 seconds. Drain & quickly toss bok choy with a drizzle of oil. Set aside. (If your bok choy is larger in size, please extend cooking time to 1 min)⁣⁣
✅To prepare the tomatoes, make a slit ‘X’ at the bottom of each fruit. Bring a pot of water to boil, then slowly place tomatoes into the boiling water. Cook until the tomato skin starts to peel off.⁣⁣
✅Using a slotted spoon, remove tomatoes & place them in the ice water bath. Then, peel off the tomatoes’ skin.⁣
✅Place tomatoes in a blender & blend until smooth. Pour tomato mixture into a pan with veggie stock, soy sauce & toasted sesame oil.⁣⁣
✅Bring mixture to a rolling boil & let it simmer over low-med heat until the sauce is reduced, about 3 mins. Season with white pepper & more salt if needed.⁣⁣
✅To serve, toss noodles & veggies with sauce. Then, top noodles with chili oil with sediment, toasted sesame seeds & chopped scallions⁣. Enjoy immediately😊

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