Vegetarian Stir Fried Mung Bean Noodles 炒齋綠豆粉

Vegetarian Stir Fried Mung Bean Noodles 炒齋綠豆粉Vegetarian Stir Fried Mung Bean Noodles 炒齋綠豆粉

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

  1. Soar wide mung bean noodles for an hour;
  2. Heat up water in a large soup pot with a linear;
  3. Add noodles when water comes to a boil;
  4. Cook until noodles clear (about 10 minutes);
  5. Drain and run under cold water;
  6. Stir to avoid noodles sticking together;
  7. Drain and set aside;
  8. Peel the edges of sweet peas and cut in half long way;
  9. Cut king mushroom to 1/4” (3/4 cm) julienne;
  10. Cut dry beancurd to 1/4” (3/4 cm) julienne;
  11. Add 1/2 tablespoon safflower oil and a pinch sea salt in a sauté pan;
  12. When it is hot, stir fry sweet peas for a minute;
  13. Take it out and set aside;
  14. Add 1 tablespoon safflower oil and a pinch sea salt;
  15. Add king mushroom and sear until soft and golden brown;
  16. Stir in cooked shiitake mushrooms, optional;
  17. Take it out and set aside;
  18. Add 1/2 tablespoon safflower oil and dry beancurd;
  19. Pan sear for a minute;
  20. Take it out and set aside;
  21. Turn off heat, add vegetarian barbecue sauce;
  22. Mix in mung bean noodles;
  23. Turn heat back on;
  24. Add 1/4 cup (60 ml) water;
  25. When it comes back to a boil, mix in all vegetables back;
  26. Plate, serve hot with hot sauce, if desire.

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