As my second vegetarian recipe, I’ve decided to go for a basic dish that will go with absolutely anything in a meal.
- Noodles of your preference — in general I go for rice noodles as they are the least greasy variety; I would estimate about 150g per person, so in this case, 600g
- 1 small carrot, sliced into matchstick-sized pieces
- 1 onion, thinly sliced
- 2 garlic cloves, crushed
- 1 inch ginger, thinly sliced (you can leave it in bigger sized chunks if you wish to extract them from the noodles before serving, just crush them with the blade of your knife)
- 1/2 small cabbage, shredded
- 4 Chinese mushrooms* (you can replace these with your favourite mushrooms instead), sliced
- 1 bird’s eye chilli, chopped (amount can vary according to how spicy you want it to be)
- Light soy sauce
- Dark soy sauce
- Sesame oil
*If you are using dried Chinese mushrooms, soak them in hot water to cut time until they are soft
- If your noodles are dried, blanch them in boiling water until just cooked and transfer to an ice water bath to prevent them from cooking further and getting mushy. If they are ‘straight-to-wok’ ones like those you get in supermarkets, put them in a colander and run hot water over them to unstick them then drain well.
- With a little oil, saute the onion, garlic and ginger for about 2 minutes until everything starts smelling nice.
- Add in the carrot, cabbage and mushrooms and make sure you keep stirring them so they don’t burn.
- Season with a splash each of light and dark soy sauce, you may use salt and pepper as well.
- The liquid from the soy sauces should help the vegetables cook. Once the carrot matchsticks are cooked, stir in your drained noodles, all the while stirring to prevent sticking.
- At this point, add in the chopped chillies and sesame oil for that fragrant finishing touch.
- Serve hot!
Hope you guys enjoy this 🙂
I will shortly be writing a post on various sauces and ingredients I use in cooking Asian foods, how and when to use them and where you can get them.