Ingredients
Dry
- 0.75 cup chickpea flour (besan) (sifted)
- 1.5 Tbsp cornstarch (divided between batter and gravy)
- 0.5 tsp kala namak (black salt) (provides an authentic eggy flavor)
- 0.5 tsp baking powder
- 0.25 tsp ground white pepper
- 8 oz wheat lo mein noodles (or any Asian wheat/rice noodles of choice)
Wet
- 2 cup low-sodium vegetable broth (divided for batter and gravy)
- 3 Tbsp soy sauce (divided)
- 1 Tbsp vegetarian stir-fry mushroom sauce (vegan oyster sauce alternative)
- 1.5 tsp toasted sesame oil
- 3 Tbsp vegetable oil (for pan-frying and stir-frying)
Other
- 3 cup broccoli florets (cut into bite-sized pieces)
- 1.5 cup fresh mung bean sprouts (rinsed and drained)
- 3 stalks scallions (thinly sliced, greens and whites separated)
- 3 cloves garlic (minced)
Method
- 1. Cook the noodles according to package directions until al dente. Drain, rinse under cool water, toss with 1/2 teaspoon of sesame oil to prevent sticking, and set aside.
- 2. In a medium bowl, whisk together the chickpea flour, 0.5 tablespoon of cornstarch, baking powder, black salt, and white pepper. Whisk in 0.75 cup of vegetable broth and 1 tablespoon of soy sauce until a smooth batter forms. Fold in the bean sprouts and scallion greens.
- 3. To make the gravy, whisk together the remaining 1.25 cups of vegetable broth, 2 tablespoons of soy sauce, vegetarian mushroom sauce, remaining 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil in a small bowl until fully dissolved.
- 4. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and scallion whites, cooking for 30 seconds until fragrant. Add the broccoli florets and a splash of water, cover, and steam-sauté for 3 to 4 minutes until crisp-tender. Transfer broccoli to a plate.
- 5. Pour the prepared gravy mixture into the skillet and cook over medium heat, stirring continuously, until thickened and glossy (about 2 minutes). Remove from heat.
- 6. Heat the remaining 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Ladle the batter into four distinct patties. Fry for 3 to 4 minutes per side until golden brown, crispy around the edges, and cooked through.
- 7. Divide the cooked noodles into serving bowls, arrange the broccoli florets and crispy vegan egg foo young patties on top, and generously ladle the hot savory gravy over everything.
Chef's notes
Kala namak (Himalayan black salt) contains sulfurous compounds that give the chickpea batter its authentic eggy taste. If you prefer a shortcut, you can substitute the chickpea batter with 1 cup of commercial liquid plant-based egg substitute mixed with the bean sprouts and scallions.