200g Evergreen’s Egg Noodles
3 blocks of Evergreen’s Five Spice Bean Curd
1 tbsp green onions
Sauce
50g tomato paste
1/2 sweet onion
3 cloves garlic
1-inch section of the white part of spring onions
1 cup vegan stock
1/4 cup oyster sauce
1/4 cup Japanese Worcestershire sauce
2 tbsp soy sauce
2 tbsp wine vinegar
1 tbsp gochujang
Salt to taste
Step 1
Slice Evergreen’s Five Spice Bean Curd into thin species, and stir fry them till crispy. Once it’s done, put them aside for future use.
Step 2
Chop the onions, garlic, and ginger into small pieces. Sauté them until they become soft, then add tomato paste and vegan stock. Once it’s dissolved, add soy sauce.
Step 3
Cook Evergreen’s Egg Noodles for 1.5 mins and then place them onto the pan. Pour sauce over the noodles and toss till they are well-combined.
Step 4
Combine the cooked Evergreen’s Five Spice Bean Curd with the noodles.
Step 5
Top with parsley. Enjoy!
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