In this classic Thai dish, glass noodles (woon sen) are stir-fried with vegetables, tofu, JUSTEGG and a savory sauce. I bought glass noodles(bean thread noodles) from my local Asian market but they are also available from Amazon. I didn't have any beansprouts but if you have some, add a handful in step #6. If you like spice, add 1-2 tsp sambal oelek or 1 thai chili pepper to the sauce.
5.5 oz package bean thread noodles
2/3 cup JUSTEGG
14 oz extra firm tofu, drained, pressed, cut into cubes
1/2 large sweet onion, sliced
2-3 carrots, cut into 1.5" sticks
2 cups Napa cabbage, thinly sliced
3 cloves garlic, minced
1 tomato, cut into wedges
2-3 scallions, cut into 1-inch pieces
2 Tbsp water
2 Tbsp vegan oyster sauce(vegetarian stirfry sauce)
1 Tbsp soy sauce
1 tsp vegan fish sauce
1 tsp sugar
1/4 tsp pepper
1/4 cup cilantro, chopped
1. Soak the bean thread noodles in a large bowl of hot to boiling water 15-20 minutes, per package directions. Drain then cut with kitchen sheers into shorter lengths. Set aside.
2. Prepare the sauce by combining the water, vegan oyster sauce, soy sauce, vegan fish sauce, sugar and pepper. **sambal oelek or Thai chili if desired
3. In a large skillet or wok over medium heat with 2 tsp oil, cook JUSTEGG for 1-2 minutes before scrambling. Remove and set aside.
3. Increase heat to medium-high and add 2 Tbsp oil. Cook tofu until lightly browned, approximately 7 minutes. Remove from skillet and add to JUSTEGG.
4. Add a little more oil to skillet. Stirfry onion, cabbage, carrots and garlic approximately 5 minutes. Stir in a little water(2 Tbsp) at the 3 minute mark. Push the vegetables to the perimeter of the skillet.
5. Add the glass noodles to the wok, then pour the sauce over the noodles. Stir and cook until noodles are evenly coated with the sauce.
6. Return the JUSTEGG and tofu to the skillet then tomatoes and scallions. Stir to combine until all ingredients heated through, approximately 2 to 3 minutes.
7. Serve with chopped cilantro sprinkle on top.