- morning glory (Alternatively, you can use spinach.)
- mushrooms (I used enokitake.)
- soft tofu
- http://vegan cooking sauce (Alternatively, you could try a teriyaki sauce or soy sauce. Each has a different taste.)
- clear noodles
- secret ingredient (I used something like a vegan chili “paste.” It’s like small crumbled burger with chili pepper [spicy], black sesame seeds and a hint of sweetness. I’m not sure how to mimic this, but if you don’t know what I’m talking about and don’t live in Thailand, you can try a sweet chili sauce or other vegan chili paste, or try spicing up a little bit of crumbled veggie burger and sprinkling in some black sesame seeds…or just sprinkle in a bit of ground chili powder or some red pepper flakes, or go without the spicy entirely.)
- Wash morning glory and mushrooms.
- Grab a bunch or two (large handful[s]) of fresh greens (morning glory/spinach). Chop with a few quick strokes of the knife, leaving big pieces. Set aside.
- Cut off the bottom of the stems of the mushrooms (the dirty looking part).
- Chop the mushrooms. I just used two or three cuts.
- Slice or dice the tofu.
- Heat a wok.
- Add oil, at least a couple tablespoons.
- As soon as the oil’s hot (should only take a few seconds), add greens, mushrooms and tofu.
- Stir constantly until the greens darken and become soft. The tofu may not crisp (but it might).
- Add a little bit of water.
- Add noodles.
- Add a little bit more water if the noodles absorb all the water.
- Continue to stir constantly.
- Add sauce. If you need to measure, start with a teaspoon or two, taste, and add a little bit more if needed.
- Continue to stir constantly until the water is mostly absorbed.
- Add a tablespoon of chili paste (if using) or a pinch or two of chili powder/red pepper flakes (if using instead).
- Stir for another minute or two, unless it’s burning (in which case, remove it from the heat).