Project Description

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A vibrant bowl of Stir-Fry Veg Chow Mein, featuring Otelia® chickpea spaghetti mixed with golden-brown tofu, red bell peppers, carrots, and mung bean sprouts, tossed in a glossy black bean sauce, garnished with scallions and sesame seeds.

A delicious and wholesome Stir-Fry Veg Chow Mein made with Otelia® chickpea spaghetti, smoky tofu, and fresh vegetables in a savory black bean sauce.

This Stir-Fry Veg Chow Mein is a delicious plant-based take on a classic, featuring Otelia® chickpea spaghetti tossed with crisp vegetables, smoky tofu, and a savory black bean sauce. Infused with the richness of walnut oil and a touch of sesame, this quick and protein-packed dish delivers bold flavors with every bite—perfect for a wholesome and satisfying meal!

A vibrant bowl of Stir-Fry Veg Chow Mein, featuring Otelia® chickpea spaghetti mixed with golden-brown tofu, red bell peppers, carrots, and mung bean sprouts, tossed in a glossy black bean sauce, garnished with scallions and sesame seeds.

Stir-Fry Veg Chaomian

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Servings 2 people

Ingredients
  

  • 200 g Otelia® chickpea spaghetti
  • 50 g smoked firm tofu sliced to slim batons
  • 40 g red bell pepper thinly sliced
  • 20 g red onion thinly diced
  • 20 g carrot thinly sliced
  • 20 g mungbean sprouts
  • 2 Tbsp Chinese black bean sauce
  • 1 Tbsp Shaoxing cooking wine optional
  • 2 tsp light soy sauce
  • 2 tsp Asian sesame oil
  • 2 Tbsp Otelia® walnut oil
  • To taste ground black pepper
  • 3 sprigs scallions thinly sliced

Instructions
 

  • Pan-fry the tofu batons in a nonstick pan with a bit of walnut oil on high heat, until golden-brown and crisp on two sides. Transfer to a plate and set aside for later.
  • Bring a big pot of water to the boil; while that’s going, prep and chop the pepper, onion, carrot as instructed. Put the veg, including the bean sprouts and cooked tofu, on a plate and set aside for the stir-fry action that’s about to happen.
  • Prep the sauce — stir together the black bean sauce, soy sauce, sesame oil and 2 Tbsp of water in a small bowl. Set aside
  • Drop the spaghetti into the pot of boiling water. Cook for 4 minutes, then scoop the spaghetti out with a slotted spoon, transferring it to a plate; set aside.
  • Heat up a non-stick pan (better yet, a small wok) with the walnut oil until it’s shimmering. Drop in the vegetables and stir-fry for 2 minutes.
  • Drop in the noodles, then the sauce, and briskly stir-fry for 1 minute.
  • Plate it up and top with the scallions