by in Recipes October 6, 2020

These Noodles are Gluten Free, Dairy Free, Vegan, easy and delicious.

This recipe I got from the Bosh Healthy Vegan cookbook, but again changed it slightly for our taste.

Here is how I made it.

  • 280 g Firm Tofu – press using a Tofu press or  place it between a clean tea towel and put a weight on top
  • 10 cm piece of Ginger – peeled and cut into fine matchsticks
  • 4 Garlic cloves –  thinly sliced
  • 2 fresh Green Chillies – seeds removed, halved lengthways and sliced thinly
  • 10 Spring Onions –  thinly sliced
  • 400 g Shitake Mushrooms – roughly chopped
  • 2 Red Peppers – thinly sliced
  • 2 Carrots – peeled and then using the peeler slice it into think ribbons
  • 1 packet Soba (gluten free) or Rice Noodles – cooked according to packet instructions
  • 2 tablespoons rapeseed oil
  • 2 teaspoons Sesame Oil
  • 1 teaspoon Maple Syrup
  • 2 tablespoons Hoisin Sauce
  • 4 teaspoons Tamari
  • 1 packet Bean Sprouts – rinsed
  • 2 teaspoons Sesame Seeds
  • Ground Black Pepper

Heat the rapeseed oil in a wok over a medium heat.

Add the Ginger, Garlic, Chilli and most of the Spring Onions and cook stirring for 1 minute.

Add the Sesame Oil and  Maple Syrup and stir again.

Crumble the pressed Tofu into the wok and let it sit so it browns slightly, then stir around for 2 to 3 minutes.

Add the Shitake Mushrooms, Red Pepper and Hoisin Sauce and stir for 2 to 3 minutes.

Add the Carrot to the wok and cook for 1 minute.

Add the drained Noodles and the Soy Sauce and toss to combine.

Cook for another 2 minutes.

Add the Beansprouts and toss again.

Taste and Season to your tastebuds.


Serve the Noodles and Vegetables, garnished with the remaining Spring Onions and the Sesame Seeds.