Mi Xao Mem Recipe (Vietnamese Egg Noodles)

phamfatale.com

1 (14-ounce) package fresh fine egg noodles

6 ounces fresh tofu skin sheets

1 cup coconut soda (or water)

3 tablespoons canola oil (or any neutral oil)

10 canned ears of baby corn, drained, cut in half lengthwise

1 tablespoon ginger garlic paste (click on the link for the recipe)

1 cup Chinese cabbage, coarsely chopped

1 red bell pepper, stemmed, seeded and diced

2 cups bok choy, cut into quarters, lengthwise

1 cup shiitake mushrooms, sliced

1 yellow onion, cut into thin wedges

1 green onion, cut into 1"-pieces

½ cup baby carrots, sliced

2 teaspoons mushroom seasoning salt (or regular salt)

1 tablespoon black bean sauce , to taste

3 tablespoons soy sauce

1 teaspoon granulated sugar

½ teaspoon black pepper, freshly ground

1 teaspoon sesame oil (optional)

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