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200–250g Evergreen Hard Tofu, crumbled
1 tbsp neutral oil
2 tsp minced ginger
1 scallion (white part only), sliced
1/2 cup yacai (preserved mustard greens)
1 tbsp AYAM Vegetarian Oyster Sauce
1 tsp AYAM Light Soy Sauce
2 1/2 tsp AYAM Hoisin Sauce
1/2 tsp AYAM Dark Soy Sauce
1/2 tbsp rice vinegar
1 tsp Chinese five-spice powder
1 tsp sugar
Pinch white pepper
Optional: pinch MSG
2 tbsp sesame paste
2 tbsp AYAM Light Soy Sauce
1/2 tsp AYAM Dark Soy Sauce
1 tbsp Chinese black vinegar
1 tsp AYAM Sesame Oil
3–4 tbsp Sichuan chilli oil*
1 tsp sugar
2 cloves garlic, grated
3–4 tbsp noodle water (to loosen)
Notes:
Chilli bean paste (1–2 tsp) is optional. If using, reduce chilli oil to avoid excess salt.
Chilli oil strength varies — adjust based on spice level and oil-to-crisp ratio.
200–250g Evergreen Yang Chun Noodles
Bok choy
Scallion greens
Crushed peanuts
Extra chilli oil
Step 1
Heat oil in a pan over medium-high heat. Add crumbled tofu and pan-fry for 5–7 minutes until dry, lightly crispy, and golden. Add ginger and scallion whites, sauté 1 minute. Add yacai and cook 1–2 minutes until fragrant. Splash in rice vinegar and let it evaporate. Season with oyster sauce, soy sauces, hoisin, sugar, five-spice, white pepper, and optional MSG. Cook 1–2 minutes until the tofu is evenly coated and savoury.
Step 2
Mix sesame paste, soy sauces, black vinegar, sesame oil, chilli oil, sugar, and garlic.
Add 3 tbsp noodle water to loosen into a smooth, pourable sauce.
Step 3
Boil noodles according to package instructions. Add bok choy during the last 45 seconds. Reserve noodle water, then drain.
Step 4
Toss noodles with sauce, adding noodle water if needed. Plate noodles, top with tofu mince, greens, scallions, crushed peanuts, and extra chilli oil. Enjoy! ✨
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