LCBO Food & Drink Spring 2022



A flavour-packed sauce and a quick toss in a hot wok create an excellent bowl of noodles for lunch. Slivered raw veggies soften in the residual heat of the noodles, but feel free to add whatever cooked vegetables you may have on hand. Smoked tofu is pressed and has an almost cheese-like texture. Look for it at your local health food store. Bonus: leftovers are just as deli- cious the next day. 1/4 cup (60 mL) soy sauce 3 tbsp (45 mL) spicy chili crisp (such as Lao Gan Ma)

2 tbsp (30 mL) sesame oil, divided 2 tsp (10 mL) brown sugar 1 lb (455 g) fresh thin Asian noodles, such as hakka or chowmein 3 tbsp (45 mL) canola oil, divided 2 tbsp (30 mL) chopped garlic 2 cups (500 mL) thinly sliced cabbage 1 cup (250 mL) julienned carrots 1/4 cup (60 mL) thinly sliced green onion 1 (180 g) packaged smoked tofu, diced 1 (200 g) package sliced king oyster mushrooms, cut into slivers

plate and set aside. Add remain- ing 2 tbsp (30 mL) canola oil and swirl carefully to coat pan. Add noodles and fry for 2 minutes, tossing to separate, until begin- ning to crisp in places. Add garlic and stir fry for 1 to 2 minutes or until fragrant. Add dressing and enough reserved cooking water to loosen, tossing to combine and coat noodles. Remove from heat. Stir in reserved mushrooms, plus cabbage, carrots, green onions and tofu, and serve warm or at room temperature.

1 Combine soy sauce, chili crisp, 1 tbsp (15 mL) sesame oil and brown sugar in a small bowl. Set aside. 2 Bring a large pot of salted water to a boil. Add noodles to pot and cook, stirring to separate, until al dente, 1 to 2 minutes. Drain, reserv- ing 1 cup (250 mL) cooking water. Rinse noodles with cold water until cool. Toss noodles with remain- ing 1 tbsp (15 mL) sesame oil and set aside. 3 Heat 1 tbsp (15 mL) canola oil in a wok over high heat. Add mush- rooms and stir-fry until lightly gold- en, about 2 minutes. Transfer to a

Serves 4



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