Buddhist Vegetable Noodles
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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INGREDIENTS
Nutrition- 3tablespoons peanut oil, divided plus 1 teaspoon extra for tossing
- 1
- 2
- 2
- 8dried shiitake mushrooms, soaked in hot water for 1 hour and sliced (reserve soaking water)
- 1
- 3tablespoons light soy sauce
- 2
- 1⁄2
- 1⁄2
- 3
- 1⁄2
- 1
- 1⁄2teaspoon sugar
- 1⁄2teaspoon salt
- 1pinch white pepper
- 1
- 2teaspoons sesame oil
- 10ounces fresh Chinese egg noodles
- 2
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DIRECTIONS
- 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.
- 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.
- 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.
- 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.
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