Wok or skillet
- 1/2 cup Firm tofu
- 150 grams Rice noodles, broad and soft
- 10 slices Carrot
- 2 cloves Garlic, chopped
- 1/2 cup Chinese kale, sliced
- 1 Egg
- 1 tsp Dark soy sauce for noodles
- 1 tbsp Cooking oil
- 1 tbsp Mushroom sauce
- 2 tsp Light soy sauce
- 1 tsp Sugar
- pinch White pepper powder
SIDE DISH (condiment served with most street foods):
- 1 tbsp Crushed red pepper
- 1 tbsp Sugar
- 1/2 Lime
- 1 tbsp Vinegar and thinly sliced peppers
Combine dark soy sauce with wet noodles. Set aside.
Prepare seasoning sauce and set aside.
With oil in wok, add garlic and carrots. Cook until fragrant.
Add tofu and cook briefly.
Set ingredients to side and add egg. When cooked to 80%, combine egg with other ingredients.
Add noodles and cook briefly and then add seasoning sauce.
Add kale and cook 1-2 minutes.
Turn off heat and plate neatly. Place condiments on side.
*RECIPES & VIDEOS–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and prepared by one of our instructors.
VIDEOS are prepared by Chef Dao, one of our instructors. Here is a link to her YouTube channel: