This dish is traditionally made with minced meat, but I used crumbled tofu and chopped oyster mushroom for a similarly satisfying chewy texture. It’s salty and rich, complementing the fresh coolness of the noodles and crunchy vegetables.

Find these pastes at an Asian grocery store. The one I used came in small orange and green tubs with only Chinese writing on it. 

Ingredients

• 300 g firm tofu, crumbled
• 250g oyster mushrooms, chopped into small pieces

For the sauce

• 2 tbsp sweet bean paste (comes in a small orange tub)
• 2 tbsp yellow soybean paste (comes in a small green tub)
• 3 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 3/4 cup of water
• Thumb of ginger, minced
• 3 cloves of garlic, minced
• Handful of spring onion stalks, chopped

To serve (all cold):

• Flat wheat noodles
• Carrot
• Cucumber
• Toasted sesame seeds
• Fresh chilli
• Sesame oil

Method

1. Combine the sweet bean paste, yellow bean paste, dark soy sauce, light soy sauce and water in a small mixing bowl.
2. Add generous oil to a pan and fry the crumbled tofu until edges start to become golden and crispy. Set it aside.
3. Using the same pan, fry the mushrooms for a few minutes. Set it aside.
4. Fry the spring onion, ginger and garlic for a few minutes until fragrant and well combined. 
5. Add the sauce mixture into the pan and stir.
6. Return the tofu and mushroom back into the pan – stir and let it simmer. 
7. Serve sauce mixture with cold wheat noodles, carrots, cucumber and garnish with spring onion, chopped chilli, sesame oil and toasted sesame seeds.

If you made this recipe, me know your thoughts at @cookwithpez.