Buddhist Vegetable Noodles

Name: Buddhist Vegetable Noodles
Prep time: 21 min
Cook time: 21 min
Total time: 21 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps bamboo shoots, cut into matchsticks; 237 milliliters bean sprouts, rinsed; 473 milliliters cabbage, shredded (Tientsin, although I used Napa); 1 mediums carrot, thinly sliced; 8 dried shiitake mushrooms, soaked in hot water for 1 hour and sliced (reserve soaking water); 283 grams fresh Chinese egg noodles; 2 cloves garlic, finely chopped; 2 slices ginger, finely chopped; 1 green bell pepper, thinly sliced; 2 green onions, green part only, thinly sliced; 3 Tbsps light soy sauce; 1 small onion, sliced lengthwise; 1 Tbsp vegetarian oyster sauce (yes, it does exist); 3 Tbsps peanut oil, divided plus 1 teaspoon extra for tossing; 1 red bell pepper, thinly sliced; 1 Tbsp shaohsing rice wine or 1 tablespoon dry sherry; 1 teaspoons salt; 2 teaspoons sesame oil; 1 teaspoons sugar; 1 pinch white pepper

Buddhist Vegetable Noodles might be just the main course you are searching for. This recipe makes 4 servings with 489 calories, 15g of protein, and 16g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 21 minutes. Head to the store and pick up ginger, bean sprouts, garlic, and a few other things to make it today. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert.

Instructions

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.

Ingredients you will need

Peanut Oil

Mushrooms

Garlic

Ginger

Onion

Equipment you will use

Wok

Add oyster sauce and 2 tablespoons soy sauce and cook for another 30 seconds.

Ingredients you will need

Oyster Sauce

Soy Sauce

Remove wok contents to a bowl and set aside.

Equipment you will use

Bowl

Wok

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, cup reserved mushroom water, salt, and pepper and cook for 1 minute.

Ingredients you will need

Bamboo Shoots

Bean Sprouts

Bell Pepper

Peanut Oil

Mushrooms

Cabbage

Carrot

Pepper

Sugar

Water

Salt

Equipment you will use

Wok

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.

Ingredients you will need

Sesame Oil

Rice Wine

Mushrooms

Pasta

Onion

Water

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.

Ingredients you will need

Peanut Oil

Soy Sauce

Vegetable