Pad See Ew Jay (Vegan Wide Noodles with Tofu and Mushroom)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 300 g firm tofu, cubed
- 300 g wide flat rice noodles
- 150 g chestnut mushrooms, sliced
- 200 g chinese broccoli (kai lan) or tenderstem broccoli
- 3 garlic cloves
- 2 tbsp dark soy sauce
- 2 tbsp fish-free oyster sauce
- 1 tbsp light soy sauce
Nutrition (per serving)
- Calories
- 427 kcal
- Protein
- 19.3 g
- Carbohydrate
- 67.6 g
- of which sugars
- 4.9 g
- Fat
- 7.1 g
- of which saturates
- 1.2 g
- Fibre
- 3.6 g
- Salt
- 2.83 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the rice noodles in warm water for 15 minutes, or according to the pack instructions, until pliable, then drain.
- 2
Pat the tofu dry and fry in a little oil in a wok for 5 minutes until golden on most sides, then set aside.
- 3
Crush the garlic and fry in the same pan for 30 seconds until fragrant, then add the mushrooms and stir-fry for 3 minutes.
- 4
Return the tofu to the pan with the noodles, chinese broccoli, dark soy sauce, fish-free oyster sauce and light soy sauce.
- 5
Toss for 3 minutes until the noodles are glossy and the broccoli is tender.
- 6
Serve immediately.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.