Ingredients:
- 1 lb (0.5 kg) flat wide mung bean noodles;
- 4 cups (960 ml) water;
- 1/4 lb (125 g) sweet peas or snow peas;
- 1/2 lb (250 g) king mushrooms;
1/4 lb (125 g) dry beancurd (tofu);
- 1/4 lb (125 g) cooked shiitake mushrooms, optional;
- 2 tablespoons safflower oil;
- 4 tablespoons vegetarian barbecue sauce;
- 1/4 cup (60 ml) water;
- Sea salt;
- Hot sauce, if desire.
Recipe:
Serving for 4
- Soar wide mung bean noodles for an hour;
- Heat up water in a large soup pot with a linear;
- Add noodles when water comes to a boil;
- Cook until noodles clear (about 10 minutes);
- Drain and run under cold water;
- Stir to avoid noodles sticking together;
- Drain and set aside;
- Peel the edges of sweet peas and cut in half long way;
- Cut king mushroom to 1/4” (3/4 cm) julienne;
- Cut dry beancurd to 1/4” (3/4 cm) julienne;
- Add 1/2 tablespoon safflower oil and a pinch sea salt in a sauté pan;
- When it is hot, stir fry sweet peas for a minute;
- Take it out and set aside;
- Add 1 tablespoon safflower oil and a pinch sea salt;
- Add king mushroom and sear until soft and golden brown;
- Stir in cooked shiitake mushrooms, optional;
- Take it out and set aside;
- Add 1/2 tablespoon safflower oil and dry beancurd;
- Pan sear for a minute;
- Take it out and set aside;
- Turn off heat, add vegetarian barbecue sauce;
- Mix in mung bean noodles;
- Turn heat back on;
- Add 1/4 cup (60 ml) water;
- When it comes back to a boil, mix in all vegetables back;
- Plate, serve hot with hot sauce, if desire.