Buddhist Vegetable Noodles

May 20, 2023May 20, 20230 2
Buddhist Vegetable Noodles - a vegetarian delight
in Noodles

Prep

25 min

Cook

15 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 tablespoons peanut oil , divided plus 1 teaspoon extra for tossing
1 small onion , sliced lengthwise
2 cloves garlic , finely chopped
2 slices ginger , finely chopped
8 dried shiitake mushrooms , soaked in hot water for 1 hour and sliced ( reserve soaking water )
1 tablespoon vegetarian oyster sauce ( yes , it does exist )
3 tablespoons light soy sauce
2 cups cabbage , shredded ( Tientsin , although I used Napa )
1/2 red bell pepper , thinly sliced
1/2 green bell pepper , thinly sliced
3 tablespoons bamboo shoots , cut into matchsticks
1/2 medium carrot , thinly sliced
1 cup bean sprouts , rinsed
1/2 teaspoon sugar
1/2 teaspoon salt
1 pinch white pepper
1 tablespoon shaohsing rice wine or 1 tablespoon dry sherry
2 teaspoons sesame oil
10 ounces fresh Chinese egg noodles
2 green onions , green part only , thinly sliced

Nutrision Information

Servings Per Recipe
4
Calories
360
Sugar
8g
Fat
12g
Buddhist Vegetable Noodles are a popular vegetarian dish that originated in China and can now be found in many Asian-inspired eateries around the world. This dish is made with fresh vegetables and Asian seasoning, making it a flavorful and hearty meal that is perfect for any time of year. The variety of vegetables used in this dish adds an array of textures and flavors to the dish, while the stir-frying method ensures that the vegetables maintain their crunch and freshness. Whether you are a vegetarian or just looking to incorporate more plant-based meals into your diet, Buddhist Vegetable Noodles are a delicious and nutritious option.

Instructions

1.Heat 2 tablespoons of peanut oil in a wok or large skillet over high heat.
2.Add the sliced onion, garlic, and ginger to the wok and stir-fry for 1 minute.
3.Add the sliced shiitake mushrooms and stir-fry for an additional minute.
4.Add the reserved mushroom soaking water, vegetarian oyster sauce, and light soy sauce to the wok and bring to a boil.
5.Add the shredded cabbage, sliced bell peppers, bamboo shoots, and sliced carrots to the wok and stir-fry for 1-2 minutes.
6.Add the rinsed bean sprouts to the wok and stir-fry for an additional minute.
7.Add the sugar, salt, white pepper, shaohsing rice wine, and sesame oil to the wok and stir-fry for 1 minute.
8.Meanwhile, cook the fresh Chinese egg noodles according to package instructions.
9.Toss the cooked noodles with the remaining tablespoon of peanut oil and divide among serving bowls.
10.Top the noodles with the stir-fried vegetables and garnish with sliced green onions.

PROS

Buddhist Vegetable Noodles are a flavorful and filling vegetarian dish that is easy to customize with your favorite seasonal vegetables.

This dish is low in calories and fat, making it a great option for those watching their weight.

CONS

The individual ingredients and sauces used in this recipe may not be readily available in all areas.

Cooking with a wok or large skillet can be intimidating for novice cooks.

HEALTH & BENEFITS

Buddhist Vegetable Noodles are packed with vitamins and minerals from all of the fresh vegetables used in the recipe.
The shiitake mushrooms are high in fiber and contain antioxidants that can help boost your immune system.

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