So we all know I love noodles and these are my favorite to make at home, I make them at least once every 2 weeks. I came up with these noodles one fine day when I wanted something spicy and wanted to use up the remaining tofu I had at home. So this was my experimentation with all the sauces I had at home and these worked so well together! These are spicy noodles with a hint of sweetness, with a delicious texture from the tofu and mushrooms. If you say you don’t like tofu or mushrooms don’t worry this is so good and you’ll start loving it! This is a vegan recipe (as long as you use vegan noodles). You need to try how delicious these are!

Happy Cooking!

Servings: 6-8 servings

Prep Time: 15 mins

Cooking Time: 20-30 mins

Total Time: 35-45 mins

Ingredients: 

• 12 -14 oz Chowmein noodles; you can use any noodles, I recommend thicker chowmein noodles

• 3-4 tbsp sesame oil

• 14 oz firm or extra firm Tofu 

• 5-7 mushrooms finely chopped

• 1/3 cup finely chopped white Onions

• 2-3 Scallions; whites and greens separated

• 2-3 tbsp garlic paste

• 1 tbsp ginger paste

• 1 tbsp Miso 

• 3.5-4 tbsp Soy sauce 

• 2-3 tbsp Hoisin sauce; based on taste

• 1-2 tbsp Sriracha ; based on taste

• 1 tsp rice vinegar 

• 1.5 tbsp peanut butter

• 1.5 tbsp water 

• 1-3 tsp Chili flakes as per taste

• 1-2 tsp Salt as per taste

• 1/2 tsp White pepper 

• 1/2 tsp Ajinomoto

Directions: 

1. Press tofu and cut it into tiny cubes, about 1/3 inch wide. Check notes for how I do it without a press.

2. Boil noodles as per package instructions and keep them aside. Do not overboil the noodles will cook further in the wok.

3. Add sesame on medium heat in a wok or a pan that can withstand high heat.

4. Add tofu when the oil is warm and saute for 6-8 mins. Sprinkle some salt, pepper, and chili flakes to add flavor to the tofu and mix.

5. Let it start crisping up and start becoming golden brown. It can take a little longer depending on your pan and heat levels.

6. Add chopped mushrooms, and cook for 5-7 minutes on low- medium heat until the mushrooms are almost cooked.

7. Add onions and cook for 3-4 mins til onions are well cooked.

8. Add the whites of the scallions, ginger, and garlic paste and saute for 2-4 minutes.

9. Add all sauces and spices- soy sauce, miso, hoisin sauce, sriracha, vinegar, peanut butter, water, salt, chili flakes, white pepper, and Ajinomoto and mix.

10. Saute everything together and cook for 2-3 mins on medium heat.

11. Add the boiled noodles and toss everything together.

12. Cook for 5-8 mins till well combined and the noodles are coated well. The noodles will darken and become a little drier.

13. Top with the greens of the scallions.

14. Serve warm or cool. This dish is complete on its own or you can serve it with veggies.

Notes/Tips:

• If you don’t a tofu press- drain the tofu water that comes in the container. Wrap the tofu block in a paper towel. If it’s a thin paper towel, double-wrap it. Place something that is a little heavy on it that presses it down slightly. Let it sit for 20 mins.

• Use a wok or pan that can withstand high heat. That helps cook veggies and keep them crunchy which is important to the dish.

• Hakka noodles work well if you can’t find chow mein noodles.

• These noodles are great cold too!

• Make sure the tofu and mushrooms are cut into tiny pieces for the best textures!

• You can skip the mushrooms if you want, I highly recommend it. You won’t get the taste trust me!