Vegan Shanghai Noodles Recipe





2 Carrots, medium

1 Garlic clove

2 tsp Ginger

4 cups Napa cabbage


1 lb Tofu, extra firm


2 tbsp Hoisin sauce

2 tsp Maple syrup or agave

2 tbsp Soy sauce

Pasta & grains

9 1/2 oz Udon noodles, dried


Baking & spices

1 tsp Chili paste, Asian

1 tbsp Cornstarch

Oils & vinegars

1 tbsp Sesame oil

2 tbsp Vegetable oil

Beer, wine & spirits

2 tbsp Sherry or chinese cooking wine, dry



  1. Bring a medium pot of water to a boil. Add noodles and cook according to package directions, until al dente.
  2. Whisk soy sauce, hoisin sauce, sherry or cooking wine, sesame oil, cornstarch, maple syrup or agave, chili paste, ginger and garlic together in a small bowl. Set aside.
  3. Coat the bottom of a large nonstick skillet with 1 tablespoon of oil and place over medium heat. Add tofu and cook about 10 minutes, flipping once or twice, until browned on multiple sides. Remove from skillet and transfer to a plate.
  4. Add remaining tablespoon of oil to skillet and raise heat to high. Add carrots and stir-fry for 1 minute. Add cabbage and continue to stir-fry just until it begins to wilt and carrots are tender-crisp, about 30 seconds. Add noodles, soy sauce mixture and tofu to skillet. Flip a few times to coat the noodles and veggies in sauce. Cook just until noodles are heated throughout, about 30 seconds.
  5. Remove from heat and divide onto plates. Serve.

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