Buddhist Vegetable Noodles Recipe

Name: Buddhist Vegetable Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
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, 1/4 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
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
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.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Buddhist Vegetable Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buddhist Vegetable Noodles

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