Name: Buddhist vegetable noodles
Yield: Serves four
Cuisine: Chinese
Ingredients: 300 g (10 oz) fresh egg noodles; 1 cup bean sprouts, rinsed; 3 tbsp light soy sauce; 3 tbsp bamboo shoots, cut into matchsticks; 1 tbsp shaohsing rice wine, or dry sherry; 2 cups shredded Tientsin cabbage; 1 small onion, sliced lengthwise; ½ green capsicum, thinly sliced; ½ medium carrot, thinly sliced; 2 cloves of garlic, finely chopped; ½ tsp sugar; 2 tsp sesame oil; 1 tbsp vegetarian oyster sauce (yes, it does exist, see Glossary); ½ red capsicum, thinly sliced; pinch of white pepper; ½ tsp salt; 3 tbsp peanut oil; 2 slices ginger, finely chopped; 8 dried shiitake mushrooms, soaked and sliced (reserve soaking water); 2 spring onions, green part only, finely sliced; 1 tsp peanut oil

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

In China, Buddhist monks go to extreme lengths to create vegetarian food that looks, smells and even tastes like fish or meat. For me, however, the most successful vegetable dishes in the Chinese repertoire are those that look like vegetables. This recipe is based on a classic Buddhist vegetarian dish that manages to satisfy both aesthetically and gastronomically.

Ingredients

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Ingredients

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