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    You are in: Home / Recipes / Buddhist Vegetable Noodles Recipe
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    Buddhist Vegetable Noodles

    Buddhist Vegetable Noodles. Photo by mersaydees

    1/1 Photo of Buddhist Vegetable Noodles

    Total Time:

    Prep Time:

    Cook Time:

    21 mins

    1 mins

    20 mins

    mersaydees's Note:

    Based on a recipe from Terry Durack’s book, Noodle. This is a bit of work because of all the vegetable-chopping, but is well worth the effort, as I think this is fantastic! The recipe intro says, “In China, Buddhist monks go to extreme lengths to create vegetarian food that looks, smells, and even tastes like fish or meat. For me, however, the most successful vegetable dishes in the Chinese repertoire are those that look like vegetables. This is based on a classic Buddhist vegetarian dish that manages to satisfy both aesthetically and gastronomically.”

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    Units: US | Metric


    1. 1
      Heat 1 tablespoon peanut oil in a preheated wok and stir-fry onion until translucent. Toss in garlic, ginger, and mushrooms and stir-fry for another minute. Add oyster sauce and 2 tablespoons soy sauce and cook for another 30 seconds. Remove wok contents to a bowl and set aside.
    2. 2
      Heat 2 tablespoons peanut oil in the hot wok and stir-fry cabbage, bell peppers, bamboo shoots, and carrot for 3 minutes. Toss in bean sprouts, sugar, ¼ cup reserved mushroom water, salt, and pepper and cook for 1 minute. Add onion and mushroom mixture, rice wine, and sesame oil and stir to combine well.
    3. 3
      Cook noodles in plenty of water at a rolling boil for about a minute. Drain thoroughly, rinse under cold running water, and drain again. Toss noodles with remaining 1 tablespoon soy sauce and remaining 1 teaspoon peanut oil.
    4. 4
      To serve, place noodles on a large warmed serving platter, spoon vegetable mixture on top, and mix lightly. Garnish with green onions sprinkled over the top.

    Ratings & Reviews:

    • on March 28, 2013


      This is so easy and so good. I added extra veggies and used fresh mushrooms and added lots of broccoli too. I also added a little chili garlic sauce for a little heat and instead of salt, I added a chicken cube. Definitely a keeper for us. Thanks for the recipe.

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    • on December 30, 2011


      loved this its filling and warm yes its work but you dont need anything else used regular oyster sauce cause even if they make we cant get it here lol i figure the wave one oyster over the pot any way loltry this its good

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Buddhist Vegetable Noodles

    Serving Size: 1 (269 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 502.6
    Calories from Fat 144
    Total Fat 16.0 g
    Saturated Fat 2.9 g
    Cholesterol 59.8 mg
    Sodium 1082.2 mg
    Total Carbohydrate 76.0 g
    Dietary Fiber 6.7 g
    Sugars 7.2 g
    Protein 16.2 g

    The following items or measurements are not included:


    vegetarian oyster sauce

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