Vegan fare does not get any simpler or healthier than this simple stay-home recipe. We’ll be making a delicious bowl of Vegan Braised Duck Noodle using KOKA Purple Wheat Braised Duck Noodles and five basic ingredients for a fuss-free meal you can quickly whip up at home.
Instead of portions of duck, dried beancurd skin that has been softened, rolled and pan-fried is used. Softened beancurd skin is a very common substitute for duck meat, here, pan-fried so that the outside is crispy while the inside is still tender.
Adding in cut chilli and coriander leaves enhance the taste of the beautifully aromatic broth which already has coriander, cinnamon, pepper, star anise, soy sauce, garlic, and sesame oil. This significantly cuts down on the prep time—convenience in a nifty little packet. You don’t even need to add in salt!
Ingredients
- KOKA Purple Wheat Braised Duck Noodles
- 1 packet of dried beancurd (50g)
- 2 red chillies, diced
- A handful of coriander leaves, finely chopped
- 1 teaspoon of cornstarch
- Cooking oil
Tools
- 1 pot
- 1 frying pan
- Knife and chopping board
Recipe Preparation
Preparation time: 5 minutes
Cooking time: 30 minutes
Feeds one
- Submerge the bean curd skin in hot water to remove any excess oil or smell, and let it soften.
- Remove from water and set aside. Once dried, roll up beancurd skin to get 4 pieces.
- Pan-fry the bean curd skin rolls with a little bit of oil until browned on both sides. Set aside.
- In a pot, bring 350ml of water to the boil and mix in the seasoning. Add in some sliced chilli, a handful of coriander leaves and a teaspoon of cornstarch to thicken up the soup. Set aside.
- In another pot, bring water to a boil and parboil noodles for exactly two minutes. Once cooked, strain and serve in a shallow bowl.
- Place the beancurd skin rolls on the noodle and pour the soup over.
- Garnish with red chilli and coriander leaves.
Recipe in Pictures
Step 1: Submerge the bean curd skin in hot water to remove any excess oil or smell, and let it soften.
Step 2: Remove from water and set aside. Once dried, roll up the beancurd skin to get 4 pieces.
Step 3: Pan-fry the bean curd skin rolls with a little bit of oil until browned on both sides. Set aside.
Step 4: In a pot, bring 350ml of water to the boil and mix in the seasoning. Add in some sliced chilli, a handful of coriander leaves and a teaspoon of cornstarch to thicken up the soup. Set aside.
Step 5: In another pot, bring water to a boil and parboil noodles for exactly two minutes. Once cooked, strain and serve in a shallow bowl.
Step 6: Place the beancurd skin rolls on the noodle and pour the soup over.
Step 7: Garnish with red chilli and coriander leaves.
Let me share some pointers. The most finicky aspect of this recipe is the rolling of beancurd skin. I would strongly recommend that is left to dry sufficiently or you can pat it with some kitchen towels to absorb the moisture. That will make the rolling much easier to do since the beancurd is less fragile to handle.
You may also pan fry the beancurd rolls slightly longer so that it becomes a deeper brown in colour. Adding in the chilli significantly makes the broth spicier. So, if you’re not a fan of spiciness, I will leave this out. Remember to cook the noodles for exactly two minutes so that it’s perfectly al dente.
This recipe is chock full of all the good things that satiate the appetite and are good for the body. The purple colour of the KOKA Purple Wheat Noodles come from purple grains that are packed with anthocyanins—an antioxidant that is known to lower blood pressure, prevent diabetes, and improve visual acuity. The seasonings do not have MSG and preservatives either, which makes this the perfect meal for the health-conscious.
Expected Damage: S$4 – S$5 per portion (feeds one)
* This post is brought to you in partnership with KOKA Noodles.
