Ingredients for chop suey noodles recipe
- 1. ½ to 1 cup vegetable broth or vegan chicken broth (we recommend Better Than Bouillon)
- 2. 2 tablespoons soy sauce or Bragg’s Liquid Aminos
- 3. 1 teaspoon agave nectar
- 4. 1 teaspoon Sriracha or Thai chili sauce
- 6. 1 cup tofu or vegan chicken (we recommend Beyond Meat Chicken-Free Strips or Gardein 7. Chick’n Scallopini)
- 8. 1 (13-ounce) package chow mein or udon noodles
- 9. 1 to 3 tablespoons sesame oil
- 10. 3 cloves garlic, minced
- 12. 4 stalks celery, chopped
- 15. ½ cup mung bean sprouts (optional)
- 16. 1 (5-ounce) can sliced water chestnuts, drained
How to make chop suey noodles ?
- In a large bowl, whisk together ½ cup of the broth, the soy sauce, agave nectar, Sriracha, and cornstarch. Add the tofu to the marinade and let it sit for 15 minutes. (If you’re using Beyond Meat, add the additional ½ cup broth.)
- While the tofu marinates, prepare the noodles following the directions on the package.
- In a wok or your deepest cast-iron skillet, heat 1 to 3 tablespoons of sesame oil over high heat. How much oil you need depends on how big your wok or skillet is.
- Once the oil is hot, carefully toss the tofu in and cook, flipping the tofu occasionally to make sure it cooks evenly. Once the tofu has crispy edges, remove from the heat and set aside, leaving the oil in the pan.
- Toss the garlic, onion, celery, mushrooms, snap peas, bean sprouts, and water chestnuts into the hot pan and cook until they become tender.
- Add the noodles and tofu to the vegetables. Pour any extra marinade/sauce over the top and continue to cook while mixing and flipping occasionally to make sure it cooks evenly.
- Serve hot, with a pinch of green onions over the top..
