Noodle ba Soy va Felfel (نودل با سویا و فلفل) — Persian-Style Noodles with Soy and Peppers

• 70 gTextured soy protein granules (dry) (soaked and squeezed dry)
• 500 mlBoiling water (for soaking soy granules)
• 300 gInstant flavored noodles (seasoning included) (about 3 standard packs; use seasoning to taste)
• 2000 mlWater (for boiling noodles)
• 200 gOnion (thinly sliced)
• 200 gFresh mushrooms (sliced 5 mm thick)
• 180 gBell pepper (thinly sliced (any color))
• 20 gGreen chili peppers (2 small chilies, thinly sliced; remove seeds for less heat)
• 300 gTomatoes (grated or finely diced)
• 30 mlCooking oil (neutral oil such as sunflower or canola)
• 20 gButter (added at the end for gloss and flavor)
• 3 gSalt (about 1/2 tsp; adjust based on noodle seasoning saltiness)
• 1 gBlack pepper (about 1/2 tsp, freshly ground)

Instructions

1. 1

   Soak the soy granules: place dry soy granules in a heatproof bowl and pour over 500 ml boiling water. Stir, then soak 12 minutes until plump. Drain through a fine sieve and press firmly with a spoon (or squeeze by hand once cool) to remove excess water; set aside.

2. 2

   Prepare noodles: bring 2,000 ml water to a rolling boil. Add noodles and cook 2–3 minutes until just loosened and still springy. Drain well and rinse briefly with warm water to stop overcooking. Toss with 1 tsp oil taken from the measured oil (or a few drops) to prevent sticking.

3. 3

   Build the base: heat 30 ml cooking oil in a large wok or skillet over medium-high heat for 1 minute. Add sliced onion and sauté 4–5 minutes, stirring, until translucent with light golden edges. Add mushrooms and cook 3 minutes until they release moisture and begin to brown.

4. 4

   Stir-fry vegetables and soy: add bell pepper and sliced green chilies; stir-fry 2 minutes to keep them crisp. Add the squeezed soy granules and cook 2 minutes, pressing and turning so they pick up color and onion flavor. Season with black pepper and half the salt.

5. 5

   Tomato simmer: add grated/diced tomatoes and cook 4–5 minutes over medium heat, stirring, until the tomatoes thicken into a glossy sauce that coats the soy and vegetables. Taste and add remaining salt only if needed, keeping in mind the noodle seasoning packet will add salt.

6. 6

   Combine and finish: add drained noodles to the pan. Sprinkle in the noodle seasoning gradually (start with 1/2 to 3/4 of the packets), tossing continuously for 2 minutes so everything is evenly coated. Turn off the heat, add 20 g butter, and toss 30 seconds until melted and shiny.