Prep time: 30 minutes
Cooking time: 5 minutes
Serves: 2
Ingredients:
300 g (101/2 oz) fresh wide rice noodles, or 200 g (7 oz) dried wide rice noodles
60 ml (2 fl oz/1/4 cup) soy sauce
2 tablespoons vegan oyster sauce
½ teaspoon salt
3 king oyster mushrooms, thinly sliced
1 tablespoon dark soy sauce
1 teaspoon sugar
120 ml (4 fl oz) canola (rapeseed) oil
1 red shallot, thinly sliced
2 garlic cloves, chopped
100 g (31/2 oz) bean sprouts
100 g (31/2 oz) yellow or green
Chinese chives, cut into 3 cm (11/4 in) lengths
1 spring onion (scallion), cut into 3 cm (11/4 in) lengths
Method:
- If you are using dried noodles, soak them first in lukewarm water for 30 minutes.
- Combine 1 tablespoon of the soy sauce, 1 tablespoon of the vegan oyster sauce and the salt in a bowl and add the mushrooms. Leave to marinate for 15 minutes.
- In another bowl, mix together the remaining soy sauce and vegan oyster sauce, the dark soy sauce and the sugar.
- Heat a wok over a medium–high heat and, once hot, add half of the oil. Drain any marinade that the mushrooms have not absorbed and add the mushroom to the wok. Pan-fry until a bit brown and cooked on both sides, then remove.
- Switch to the highest heat and add the rest of the oil, the shallot and garlic and stir-fry for 15 seconds. Add the mushroom slices and stir for 15 seconds, then add the drained noodles and stir for 30 seconds to 1 minute until the noodles are a bit softer. Then add the sauce, using chopsticks to quickly mix everything together. Toss the wok and stir constantly, being careful not to break the noodles.
- When the noodles are almost cooked, add the bean sprouts and stir-fry for 15–30 seconds then add the garlic chives and stir-fry for another 15–30 seconds. Finish with the spring onion and serve.
This is an edited extract from Vegan Chinese Food by Yang Liu. Published by Hardie Grant Books, RRP$45.00, available in stores nationally from 3 January 2024. Photography by Katharina Pinczolits.
