Recipe: Vegetarian Shanghai Noodles

After all the Chinese New Year feasting, it is good to give your stomach a break with a light dish such as this Vegetarian Shanghai Noodles. This healthy, delicious stir fried noodle dish features lots of auspicious CNY ingredients such as leeks, mushrooms and carrot as well as fat choy 髮菜 which we added into the sauce.

An incredibly quick and easy dish, it only takes 15 minutes from prepping to cooking.

Vegetarian Shanghai Noodles
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 10 minutes
Serves 1


Ingredients
1 tbsp cooking oil
2 cloves garlic, finely chopped
2 leeks, sliced thinly at an angle
4-5 bok choy, cut into 1" lengths
1/2 carrot, peel and julienned
1/8 tsp salt
2 shitake mushrooms, soaked and sliced
2 wood ear fungus, soaked and sliced
1 - 1 1/2 tbsp vegetarian mushroom sauce
1/2 cup water
A small handful fat choy
50g dried Shanghai noodles

1. In a wok, heat oil over medium high heat. Add garlic and saute for about 2 minutes, or lightly golden.

2. Add the leeks, bok choy and carrots, and stir fry for about 2-3 minutes, until leeks are tender. Season with salt or vegetable stock granules. Remove and set aside on a plate.

3. In a separate pot, bring a pot of water to the boil, then cook the Shanghai noodles for 4 minutes, or as per pack instructions. Remove and set aside.

This is the Shanghai noodles that we use

4. In the same wok, add water, mushrooms and wood ear fungus and bring to the boil over medium high heat. Season with the vegetarian mushroom sauce and simmer for 3 minutes. Add the fat choy, taste and season with more vegetarian mushroom sauce if necessary. Add the noodles and toss so that it is coated with the sauce, then add in the cooked vegetables from Step 2 and mix well. Serve immediately.

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