A noodle without meat does not need to be bland. Vegetarian noodles can
still be as flavorful as non-veg ones, provided the right ingredients
are used.
Ingredients:
400 g Hokkien (egg noodles)
1 cup Cauliflower cut into small bits
½ cup Broccoli cut into small bits
½ of a carrot, thinly sliced
2 stems of Chinese cabbage cut into small bits
1 cup Bean shoots
1 cup Mushrooms
2 tablespoons Vegetable oil
1 Garlic clove squashed
2 cups of Vegetable stock
1 tablespoons of Oyster sauce (depending on taste)
1 tablespoon dark and light soya sauce
1 teaspoon Chinese rice wine
2 teaspoon Cornflour mixed with water
Salt to taste
Steps:
Water is boiled and poured over the noodles.
The noodles are drained and rinsed with cold water once they
have softened.
Boil the cauliflower, broccoli, carrot and cabbage in water for
about two minutes, then pour out the water and set the vegetables
aside.
The bean shoots and mushrooms are cleaned with water.
A wok or frying pan is heated. Oil is added and made to cover
the whole surface of the wok.
Crushed garlic is added and cooked until a nice aroma is
discharged.
Pour in the stock and oyster sauce and allow to cook for some
time.
Throw in the egg noodles and fry while stirring continuously to
avoid sticking at the base of the wok.
Pour in the soya sauces and continue cooking and stirring.
Add all vegetables and continue the cooking process.
Pour in the rice wine and continue heating until it begins to
boil. At this instant, you can add the cornflour paste and stir the
mixture until it begins to dry out.
