A recipe from Hugo Saint-Jacques.
Difficulty level: apprentice
Total yield: 4 servings
Preparation time: 15-20 minutes
Cooking time: 12-15 minutes
- 2 cups (500 ml) of vegetable broth
- 2 tbsp. (30ml) oyster sauce
- 2 tbsp. (30 ml) soy sauce
- 2 tbsp. (30 ml) rice vinegar
- 2 tbsp. (30 ml) of corn starch
- 1 1/2 cups (375 ml) DVT flakes (structured vegetable protein)
- 3 tbsp. (45 ml) soy sauce
- 60 ml of water
- 1 cup (250 ml) of coarsely chopped broccoli
- 1/2 cup (125 ml) of julienned carrots
- 1/2 cup (125 ml) chopped onion
- 1/2 cup (125 ml) julienned peppers
- 1/2 cup (125 ml) of bean sprouts
- 60 ml of chopped green onions
- 1 C. (15 ml) minced garlic
- 60 ml of vegetable oil
- Sufficient amount of fresh cilantro
- 397g chow mein (fried egg noodles) from the market or fresh
- 1/2 cup (125 ml) vegetable oil (if fresh noodles)
: For the sauce, heat the broth, oyster sauce, soy sauce and rice vinegar in a saucepan. Meanwhile, in a small bowl, dissolve the cornstarch with the water using a whisk and pour it into the sauce, then boil for 2 minutes. reserve
: For crispy noodles (if fresh), separate them into 4 equal packs, heat 1/2 cup of vegetable oil and fry the noodles for 3 minutes, squeezing them to form a small nest. Reserve.
: In a bowl, moisten the PVT with 1/4 cup of vegetable broth and 3 tbsp. spoons of soy sauce and let it swell for three minutes while sauteing the vegetables.
: For the vegetables, heat the vegetable oil in a wok and sauté the garlic, onions and carrots for 2 minutes, add the peppers, broccoli and bean sprouts for the last 3 minutes. Salt and transfer to a bowl.
: For the assembly, place the crispy tagliatelle on the bottom of the plate and put the mixture of vegetables and PVT then finish with the very hot sauce. Garnish with chopped green onions and cilantro.