Buddhist Vegetable Noodles

Total Time: 21 mins Preparation Time: 1 min Cook Time: 20 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 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, 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 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.