Buddhist Vegetarian Noodles

Name: Buddhist Vegetarian Noodles
Yield: Serves 4
Cuisine: China
Ingredients: 45 ml/3 tbsp vegetable oil; 300 g/11 oz rice vermicelli; 1 large onion, thinly sliced; 30 ml/2 tbsp crushed garlic; 4 pieces sweet dried beancurd wafers; 10 dried Chinese black mushrooms; 30 ml/2 tbsp oyster sauce; 30 ml/2 tbsp hoisin sauce; 45 ml/3 tbsp sesame oil; 30 ml/2 tbsp dark soy sauce; 115 g/4 oz drained canned bamboo shoots, sliced into thin strips; 100 g/3¾ oz/½ cup beansprouts; 115 g/4 oz Chinese long beans or green beans, sliced into thin strips; 115 g/4 oz Chinese long beans or green beans, sliced into thin strips; 400 ml/14 fl oz/1⅔ cups water

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

During Buddhist festivals, this dish takes centre stage as temple chefs cook huge cauldrons of it to serve to devotees, free of charge. It is a simple dish, redolent with flavour and with a lovely crunchy texture that balances the silky substance of the noodles.

Ingredients

10 dried Chinese black mushrooms
4 pieces sweet dried beancurd wafers
300 g/

Asia
China
Noodles

Method

Soak the dried Chinese black mushrooms in a bowl of boiling water for 20–30 minutes until soft. Meanwhile soak the beancurd wafers and rice vermicelli until soft, following the directions on the packets.
Drain the mushrooms thoroughly, then cut off and discard the stems and slice the caps into thin strips. Drain the beancurd wafers and slice them thinly. Drain