Recipe

March 18, 2021

Stir-Fried Flat Rice Noodles With Sweet Soy Sauce

Recipe: Nuit Regular

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Try this Stir-fried Flat Rice Noodles With Sweet Soy Sauce recipe from Nuit Regular’s debut cookbook, Kiin. 

“This rice noodle dish is one of my favorite vegetarian dishes,” says Toronto chef and cookbook author Nuit Regular. “It’s full of vegetables and tasty noodles that are perfectly complemented by tofu.”

Ingredients

Sauce

  • 2 tbsp vegetarian mushroom oyster sauce
  • 2 tbsp thin soy sauce
  • 2 tbsp sweet soy sauce
  • 1 tbsp white vinegar
  • 1 tsp Thai cane sugar
  • 1 tbsp water

Stir-fry

  • 4 tbsp sunflower oil, divided
  • 1 block (14 oz./398 g) firm tofu, drained and cut into rectangles 1 1⁄2″ in length and 1⁄2″ thick
  • 2 eggs, beaten
  • 1 tbsp minced unpeeled Thai garlic, or peeled regular garlic
  • 1 cup peeled and thinly sliced carrots
  • 1 package (5 oz./150 g) fresh shimeji mushrooms, roots discarded (about 1 cup)
  • 20 snow peas, trimmed
  • 2 stalks Chinese broccoli, leaves trimmed and peeled, stalks cut into 1″ pieces
  • 5.1 oz. (145 g) fresh flat rice noodles (if needed, steam for 30 seconds to soften, then pull apart to separate)
  • 1⁄2–1 tsp chili powder
  • 1⁄2 tsp white pepper
  • 2 lime wedges

Directions

Yield: Serves 2

Make Sauce

  1. In small bowl, combine mushroom oyster sauce, thin soy sauce, sweet soy sauce, white vinegar, cane sugar and water. Stir well and set aside.

Make Stir-fry

  1. In large wok or skillet over high heat, heat 3 tbsp of sunflower oil. When oil is hot, add tofu and cook until edges turn brown, 1 to 2 minutes per side. Move tofu slices to one side of wok.
  2. Add eggs to empty side. Whisk to quickly scramble eggs until fully cooked, 1 to 2 minutes. Move eggs to same side of wok as tofu. Reduce heat to medium.
  3. Add remaining tbsp of sunflower oil to empty side of wok. When oil is hot, add garlic and sauté until garlic is fragrant, 10 to 20 seconds.
  4. Add carrots, mushrooms, snow peas, Chinese broccoli, rice noodles and Sauce. Increase heat to high, stir everything together, and sauté until snow peas turn dark green and are soft to touch, 2 to
    3 minutes. Sprinkle with chili powder, to taste, and white pepper. Squeeze lime juice, to taste, over top and mix well before serving.
Author: Nuit Regular
Photographer:

Michael Graydon & Nikole Herriott

Source:

Excerpted from Kiin by Nuit Regular. ©2020 by Nuit Regular. Photography ©2020 by Michael Graydon and Nikole Herriott. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Tags: chef cookbook Cookbook Recipe cookbook spotlight Cookbooks Food Noodles Nuit Regular Recipe Recipes sauce Soy soy sauce Stir-Fry Thai Thai Recipes Tofu Vegetables

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