Moo Shu Noodles

By Vegiegail

From Donna Klein's Supermarket Vegan

Ingredients

• 8 oz. rice, buckwheat, or wheat noodles
• 6 large shiitake mushrooms, soaked in warm water for 30 minutes, drained, and sliced thin (reserve water)
• 1 tsp toasted (dark) sesame oil
• 2 large cloves garlic, finely chopped
• 1 16-oz bag shredded coleslaw mix
• 1 8-oz bag shredded carrots
• 4 scallions, white and green parts, thinly sliced
• 1 8-oz can water sliced chestnuts, drained and rinsed
• 1 8-oz package Thai-style baked tofu, cut into very small cubes
• 1 6-oz package sugar snap peas
• 1/2 cup hoisin sauce (I use Sun Luck brand)
• 4 Tbs low-sodium soy sauce

Details

Servings 3

Preparation

Step 1

Prepare noodles according to package directions. Rinse in very cold water, drain, and set aside.

In a wok or large nonstick skillet, heat the oil over medium heat. Add the garlic and cook, stirring constantly, 30 seconds. Add the coleslaw, carrots, and scallions along with a little of the reserved mushroom water and cook, stirring occasionally, until slightly softened, about 5 minutes. Add water chestnuts, tofu, sugar snap peas, noodles, hoisin sauce, and soy sauce and cook, stirring until heated through, about 5 more minutes. Serve with additional hoisin sauce, if desired.