How to make coconut braised wheat noodles with rich and appealing five spice flavor

How to make Coconut Braised Wheat Gluten Noodles

• 1

  Fry the wheat gluten

  The wheat gluten you bought should be washed clean with diluted salt water, then rinsed with clean water and drained.

  Heat a pan on medium heat, add 2 tablespoons of cooking oil, wait for the oil to heat up, then add the wheat gluten to fry until golden brown, then remove to oil-absorbing paper.

  

  
• 2

  Prepare the sauce

  In a bowl, add 2 tablespoons of soy sauce, 1/2 tablespoon of vegetarian seasoning, 1 tablespoon of sugar, 1 tablespoon of cooking oil, 1/2 teaspoon of pepper, 1 tablespoon of water, and 1 packet of five-spice powder.

  Use a spoon to stir the ingredients until well combined.

  

  
• 3

  Make the coconut braised wheat gluten

  Using the same pan where you fried the wheat gluten, reduce the oil to about 1 tablespoon left in the pan, turn on medium heat, then sauté minced lemongrass and chili until fragrant.

  When the lemongrass and chili are fragrant and golden, add the sauce mixture, bring to a boil, add the wheat gluten, 150ml of fresh coconut water, and simmer for about 15 – 20 more minutes until the sauce thickens, seasoning to taste is complete.

  Tip: You can cut the wheat gluten into bite-sized pieces about the size of a finger so that when braised in coconut water, the wheat gluten absorbs the delicious flavors better.

  

  

  

  
• 4

  Final Product

  The coconut milk braised vegetarian noodle dish is incredibly unique and appealing with the spiciness of chili, the fragrance of lemongrass, blended with five-spice powder, served with hot rice or bread is just perfect!