One of my favourite restaurants in Bangkok is Demi Restaurant 曼谷茶米台灣餐廳. It is not a fully vegan, or even vegetarian, restaurant, but they have some amazing vegan food. This vegan braised beef noodles dish is inspired by one of their dishes.
In vegan braised beef noodles dish, we use the delicious and chewy lion’s mane mushrooms to replace beef. These mushrooms are excellent for absorbing flavours, and they taste so great when braised. They don’t really take long to cook at all, so we are basically only stewing to get the flavours out of the whole spices.
Instead of egg noodles, I use vegan yellow noodles made in the Philippines. Ideally, the noodle in this dish would be flat instead of round. If you cannot find a vegan yellow noodle, feel free to use rice noodles or white wheat noodles instead. This dish is usually served with preserved mustard (雪菜 xue cai) both as a topping and on the side.
To make the soup extra tasty, make sure you have a nice chilli oil. If you have time, make your own with my recipe for Fragrant Sichuan Red Chilli Oil (红油辣子). Otherwise, you could use Lao Gan Mao or Lee Kum Kee Chiu Chow Style Chilli Oil.
I’ve done this recipe with fresh tofu and defrosted frozen tofu. Both are good in their own way. I think I prefer defrosted frozen tofu though. Both ways are outlined below!
Ingredients
- Soup Spices
- Soup Flavourings
- Toppings
Instructions
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- If using defrosted frozen tofu: Add it into the soup 10 minutes after the lion's mane mushrooms.
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