Smoked vegetable and tofu chow mein


  • 200g of egg noodles
  • 230g of bamboo shoots
  • 100g of mung bean sprouts
  • 3 spoonfuls of salted soy sauce
  • 1 small head of broccoli
  • 1 leeks
  • 2 carrots
  • 1 teaspoon of fresh grated ginger
  • 1 finely diced clove of garlic
  • 400g of smoked tofu
  • 10cl of vegetable stock
  • 2 tablespoons of olive oil
  • Olive oil
  • Ground black pepper


  • Cook the egg noodles, following the instructions given on the packaging.
  • Drain them, once cooked.
  • Wash the broccoli, then cut it into smaller sprouts. Peel and finely mince the carrots. Cut the leek into rings.
  • Now dice the smoked tofu.
  • Heat up some oil in a pot or a wok and sweat the tofu bits. Now add the carrot, broccoli and the leek slices. Next come the garlic and the ginger, then cover with the stock. Stir fry the vegetables until all of the liquid has been absorbed and the vegetables have a nice crunch to them.
  • Next add the drained egg noodles, followed by the drained bamboo shoots and the drained mung bean sprouts.
  • Next add the soy sauce and the powder, stirring over heat for 3 minutes.
  • Serve as is.

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