Ingredients (use vegan versions):
- 1 package of thick rice noodles or 1 half package of spaghetti pasta
- for the sauce:
- 1 can mushroom soup (I use Campbell's)
- 3 cups of water
- 1 package vegan gravy mix (I use Mama Sita's Oriental Gravy Mix)
- cornstarch
- salt
- fried minced garlic
- textured soy protein (the smaller ones)
- chopped green onion
- fake shrimps (sometimes found at local chinatown grocery store, but watch out, some contain egg)
- minced mushrooms
Directions:
Boil the noodles or pasta water.
While waiting, in a separate
pot, put 3 cups of water,
mushroom soup and gravy
mix, and textured soy protein all together, and mix together. When the textured soy protein is soaked, it is ready to be
taken
out of the pot. Separate some textured soy protein and
put it aside. Leave some in
the pot for the sauce. The sauce has
to be medium thick like gravy, as long
as you know it can cover/stick to your
noodles, it is good. If it is watery,
add a little bit of cornstarch. Add
salt to taste. Your sauce is now
ready.
For the toppings:
Fry the garlic until it's golden brown
and set it aside. Fry the fake
shrimps for about 1 minute each side.
Chop the green onions.
Put noodles/pasta in a container and
then pour the sauce all over the
noodles/pasta. Sprinkle the minced
garlic, minced mushrooms and the textured soy protein
at the top. Arrange the fake shrimps
on top as well. Serve.
Serves: 3-4
Preparation time: 30-40 minutes
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