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Cynthia Luo
Print Recipe

Equipment

  • Mei Wok

Ingredients
  

  • Vegetarian oyster sauce
  • 10 shiitake mushrooms
  • garlic
  • ginger
  • 2.5 cups mushroom water
  • 1/4 cup soy sauce
  • 4 pitted dates
  • 16-32 oz tofu
  • 3 tbsp veggie oyster sauce
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 chopped onion
  • 4 cloves of garlic
  • Broccoli (regular or Chinese)
  • Wide rice noodles
  • Tofu
  • 2-3 eggs
  • Thai basil
  • Ssambal

Instructions
 

  • Vegetarian oyster sauce: soak 10 shiitake mushrooms and save the water! Chop up mushrooms, sautée with garlic and ginger, blend in blender with 2.5 cups mushroom water, 1/4 cup soy sauce, and 4 pitted dates.
  • Drunken noodles: marinate 16-32 oz tofu in 3 tbsp veggie oyster sauce, 2 tbsp soy sauce, 2 tbsp brown sugar, and sauté on wok! Remove tofu, and sauté 1 chopped onion, 4 cloves of garlic, broccoli (regular or Chinese) until cooked well. Add fresh wide rice noodles, tofu, and rest of the marinade sauce and sauté for 2 min until noodles are soft. Make a space in the wok and pour in 2-3 eggs (beaten), scramble, and mix in with everything else! Add Thai basil and sambal to finish the dish