This is a typical all-vegetable-and-mushroom noodle that I cook at least once every week, and double-portioned to make sure there is enough for an additional meal in the same week.
I have since refused to order any vegetable noodles take-out that is always improperly balanced on the vegetables, noodles (always more noodles with few strands of vegetables) and high on the GREASE and SODIUM!!
Ahhh...the beauty of simple home-cooked food that relies solely on fresh whole ingredients.
Spot the vegetables! Can you see Napa cabbage, baby Bok Choy, green beans, carrots and a medley of fresh crimini, shiitake and beech mushrooms?
All-Vegetable-and-Mushroom Noodle 蔬菜蘑菇炒面
Sweat 1 small red onions, thinly sliced, and 1tsp finely minced ginger till red onions turn slightly translucent. Add 1 medium carrot, thinly sliced, then 1tsp finely minced garlic and fry for about 10 minutes till the carrots soften. Add 12-16 green (French) beans, sliced to half-finger length, mushrooms (4oz bunashimeji, 6 fresh shiitake mushrooms thinly sliced, 6 crimini mushrooms thinly sliced) and saute for about 12-15 minutes till the mushrooms are cooked down. Add about 1/2-1 cup homemade chicken stock/soybean stock or water, then allow to simmer for about 10 minutes. Add Napa cabbage and baby Bok Choy, and fry till all the vegetables are cooked. Add in cooked noodles, mix up and toss really well in a deep wok. Salt and ground white pepper to taste.
Sharing with Hearth and Soul and What Would You Do This Weekend
Tag: vegetable noodles, vegetarian
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