Vegan Noodles with Shiitake Mushrooms and Red Peppers

A well-balanced vegan dan dan noodles using healthy shiitake mushrooms and red bell pepper.

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Summer has just gone, but the weather is dropping tempestuously. I have said goodbye to easy summer salads and start my new journey into hot noodles soups. I received lots of comment seeking for vegan-friendly or vegetarian-friendly recipes, so I will test and present a series of vegan-friendly Sichuan dishes. There are lots of great cooking ideas from Sichuan dishes fitting vegan dishes.

I use ya-cai and finely chopped shiitake mushrooms.

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Shiitake Mushroom & Ya-cai Topping

  • 10 shiitake mushrooms (finely chopped)
  • 1 cup finely chopped bell pepper
  • 2 tablespoons cooking oil
  • 1-inch ginger peel and minced
  • 1 teaspoon chili powder
  • 1 cup ya-cai
  • 1 tablespoon cooking wine
  • 1 tablespoon light soy sauce

Heat oil in wok and fry ya-cai until aroma over a slow fire.

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Then add shallots, chopped red pepper and garlic fry for another 1 minute.

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Add finely chopped shiitake mushrooms. Add cooking wine and light soy sauce.

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Fry over under low fire until all the water in the mushrooms and pepper is evaporated and the sauce becomes slightly dry. Ya-cai itself is salty, so you can taste it and see whether a pinch of salt is needed.

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Seasonings for serving

1/2 tablespoon soy sauce
a small pinch of salt
1/4 teaspoon sesame oil
1/2 tablespoon sesame paste
1/8 teaspoon sugar
1/2 tablespoon chili oil or as needed (refer here for homemade recipe)
1/3 cup hot chicken stock (if not available, use water )
1/4 teaspoon minced garlic
1 tablespoon chopped scallion and coriander
Add all the seasonings to serving bowls.

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Cook fresh noodles or egg noodles according to the package instructions.

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Tune the seasonings with water for boiling the soup.

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Transfer the noodles to serving bowls and topping with mushroom topping.

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Mix well quickly and enjoy immediately.

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Vegan Noodles with Shiitake Mushrooms and Red Peppers
 
Author:
Cuisine: Vegan Main
Serves: 6 servings
Ingredients
  • 2 serving noodles (fresh egg noodles or dried egg noodles)
Mushrooms Topping
  • 10 shiitake mushrooms (finely chopped)
  • 1 cup finely chopped bell pepper
  • 2 tablespoons cooking oil
  • 1 inch ginger peel and minced
  • 1 teaspoon chili powder
  • 1 cup ya-cai
  • 1 tablespoon cooking wine
  • 1 tablespoon light soy sauce
Seasonings for each serving
  • ½ tablespoon soy sauce
  • a small pinch of salt
  • ¼ teaspoon sesame oil
  • ½ tablespoon sesame paste
  • ⅛ teaspoon sugar
  • ½ tablespoon chili oil or as needed (refer here for homemade recipe)
  • ⅓ cup hot chicken stock (if not available, use water )
  • ¼ teaspoon minced garlic
  • 1 tablespoon chopped scallion and coriander
Instructions
  1. Heat oil in wok and fry ya-cai until aroma over slow fire.
  2. Then add shallots, chopped red pepper,ginger and garlic fry for another 1 minute.
  3. Add finely chopped shiitake mushrooms. Add cooking wine and light soy sauce. Fry over slowest fire until all the water in the mushrooms and pepper is evaporated and the sauce becomes slightly dry. Ya-cai itself is salty, so you can taste it and see whether a pinch of salt is needed.
  4. Add all the seasonings to serving bowls.
  5. Cook fresh yellow alkaline noodles or egg noodles according to the package instructions. Add around 2 cups of water for boiling the noodles to tune the seasonings.
  6. Transfer noodles in serving bowl and top with fried shiitake mushroom Ya-cai. Mix well and enjoy!
Notes
  1. The topping can yield 6 servings. You can fridge them in air-tight container for 3 days.

 

Elaine Luo

Food blogger from China. Love real and simple dishes especially Sichuan Cuisine.

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