Myst Signature Stir – Fried Sliced Noodle Recipe

If using refrigerated fresh noodles, separate and loosen them so they are not in one compact disk. If using packaged fresh noodles, rinse briefly under warm water to separate. If frozen, thaw according to package and separate. Pat dry if very wet.

Press tofu for 15–20 minutes to remove excess water, then cut into 1/2-inch cubes. Pat dry with paper towel.

Mix the sauce in a small bowl: combine light soy sauce (3 tbs), dark soy sauce (1 tbs), vegetarian oyster/mushroom sauce (1 tbs), mirin (1 tbs), sesame oil (1 tsp), hot vegetable broth (1 tbs), sugar (1/2 tsp), white pepper (1/4 tsp) and optional chili oil (1 tsp). Stir until sugar dissolves and set aside.

Dice or mince garlic and ginger, slice scallions on the diagonal, julienne carrot, thinly slice cabbage, slice shiitakes, and trim bean sprouts.

Brown the tofu

Heat 1 tablespoon neutral oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add the tofu cubes in a single layer and sear without moving for 2 minutes, then toss and cook another 2–3 minutes until golden on multiple sides. Remove tofu to a plate and reserve.

Scramble the eggs

Add 1 teaspoon oil to the hot pan (or enough to coat). Crack the eggs into the pan, season lightly with a pinch of salt and pepper, and scramble until just set but still soft. Remove and set aside with the tofu.

Increase heat to high. Add remaining 1 tbs oil to the wok. Add the garlic and ginger and stir for 10–15 seconds until fragrant (do not burn).

Add sliced shiitake mushrooms and carrots. Stir-fry 1–2 minutes until mushrooms begin to soften.

Add sliced cabbage and continue to toss for another 1–2 minutes until cabbage wilts but still retains some crunch. Add the white parts of the scallions and bean sprouts in the final 30 seconds and toss to combine.

Push vegetables to the side of the wok. Add a small splash (about 1 tsp) of oil to the cleared space and add the noodles. Spread them out and let them sit 20–30 seconds to get slight contact with the hot surface, then toss to mix with vegetables.

Pour the prepared sauce evenly over the noodles and vegetables. Toss continuously for 1–2 minutes so the sauce coats everything and the noodles heat through. If the mixture looks dry, add up to 1–2 tbs hot vegetable broth or water to loosen and finish cooking. The dark soy sauce will give color—toss thoroughly to avoid streaks.

Return the browned tofu and scrambled eggs to the pan. Gently fold them in so tofu and egg distribute without breaking apart. Taste and adjust seasoning with a pinch more soy sauce or pepper if needed.

Turn off heat and drizzle sesame oil over the stir-fry. Toss once to combine.

Plate the stir-fried sliced noodles, sprinkle toasted sesame seeds and extra scallion greens over the top, and offer additional chili oil or soy at the table. Serve immediately.