This is one of my favorite Japanese home cooked meals! My vegan Japanese Mabo Harusame is savory and spicy stir-fried glass noodles made with soy meat (TVP.)
Prepare TVP. In a prep bowl, soak TVP in room temperature water (or hot water) for 20 minutes to hydrate.
Meanwhile, prepare dried mung bean vermicelli noodles (harusame.) Start boiling water in a medium sauce pan or pot. When boiling, add the vermicelli noodles and cook for 4 minutes or follow the instructions on the package. Use a colander to drain then rinse under running water. Shake off the excess water and set aside.
After the 20 minutes of soaking TVP, drain and squeeze water as much as possible. Set aside.
Heat up a frying pan (preferably non-stick surface) at medium high heat. Pour neutral oil and add the TVP. Stir for 4-5 minutes until golden brown. Adjust the heat if it starts burning too quickly.
Next, add ginger and garlic. Cook for a minute until aromatic. Then add water (or vegetable stock), sake, soy sauce, and sugar. Stir well and cook until alcohol is fully evaporated.
Reduce the heat to medium. Add tobanjang and adjust the seasoning with salt (or soy sauce.) Make sure that it’s salty enough before adding the noodles. Then, transfer the vermicelli noodles to the pan and cook for 2-3 minutes. If it’s getting too dry, add 1 tbsp water at a time.
Serve with scallions on top.
Notes
It’s best to serve with a bowl of rice.
Shiitake, wood ear mushrooms, Chinese chives, bamboo shoots can a great addition.