Ingredients
2 stalk green onion
2 tbsp zha cai (sichuan preserved mustard stem)
4 oz firm tofu
2 tbsp oil
4 tbsp soy sauce (dividend)
1 tbsp hoisin sauce
1 tbsp roasted peanuts
1 tsp onion powder
1 tsp garlic powder
2 tbsp apple cider vinegar
4 tbsp sesame paste
Chili Oil
Broth
4 oz water or vegetable stockuice
6 oz nut milk
1 tsp mushroom seasoning
Served with
Ramen/Noodles
Bean sprouts
Microgreens
Steps
Prepare
Crushed peanuts
Separate the green and the white part of green onion. White head sliced thinly vertically, finely chopped. Thinly sliced green stalks, soaked in cool water to reduce pungentness and create curly shapes
Finely chopped zha cai
Slightly mash tofu
Parboil bean sprouts accord according to the serving size to eat with noodle
Boil noodles according to serving size and according to the instructions on the package. When the time is up, immediately remove the noodles to a bowl of cold water so that the noodles are no longer hot. Because if it is still hot, the noodles will continue to cook and become soft, mushy. Then, take it out to drain
Cooking
Heat 2 tbsp cooking oil over medium heat. Add the mashed beans and stir-fry, season with 2 tbsp soy sauce, 1 tbsp black soy sauce. Mix well, continue to stir-fry on the stove until the water in the beans evaporates, the beans separate, peel and turn golden brown.
When the beans are done, add 1 tbsp of finely chopped roasted peanuts to the pan. Stir well, add 1 tsp onion powder, 1 tsp garlic powder. Continue to stir to infuse the spices for another 2 minutes
Prepare the sauce (tare) for each bowl of noodles, including:
1 tbsp chopped white onion head
1 tbsp chopped pickled cabbage
1 tbsp soy sauce
1 tbsp apple cider vinegar
2 tbsp sesame butter sauce
1 tbsp chili oil
Then put the boiled noodles (according to the servings) on top of the sauce, add the bean sprouts to the bowl.
The broth is very simple, including: Boil 4 oz of water or replace it with vegetable juice for richness over medium heat, add 1 tsp of mushroom seasoning and 6oz of nut milk. After adding nut milk, pay attention to the broth on the stove because nut milk is easy to overflow when boiling. When the broth starts to boil, immediately turn off the stove and put this broth on the prepared bowl of noodles. Then add the fried tofu on top of the noodles.
Add chopped green onions, add your favorite sprouts and add 1.5 tsp of chili oil to the broth
When serving, mix the ingredients in the bowl of noodles, including the sauce and vegetables at the bottom of the bowl. The bowl of noodles has the rich taste of nut milk and sesame butter, the aroma of chili oil, mild sourness, and a slight crunch from the bean sprouts.