MEATLESS DISH-VEGETARIAN FRIED GLASS NOODLES

This  stir fry glass noodle basically has the same ingredients as in my previous post [Stir Fry Kailan With Beancurd and Mushrooms].  For this noodle dish, I have substituted fried beancurd with tofu puffs and kailan with chye sim [Hokkien dialect].

Just look at the numerous condiments here, they are bits and pieces of ingredients but the result is awesome when combined together.  Looks sumptuous and it tasty good.  

If serving as a vegetable dish, just reduce the amount of glass noodles to one or half a bundle. 

Ingredients

[serves 2-3]

2 small bundle of glass noodles - soaked for 10 -15 minutes, drained

1 stalk chye sim - wash and cut, separate stems and leaves

1/2 bowl of beansprouts - tailed

5-6 tofu puffs - cut into slander pieces 

some dried mushrooms - soaked and sliced

some black fungus - soaked and break into small florets

some red carrots - peeled and sliced

some canned button mushrooms - sliced

some chopped ginger

1 cup water

1 tbsp cooking oil

1 tsp sesame seed oil

some chilli paste mixed with some calamansi juice

Seasoning

1 tbsp vegetarian mushrooms sauce

1/2 - 2 tbsp light soy sauce

1/4 tsp mushroom stock granules

1/4 tsp salt to taste

some dark soy sauce for colour

dashes of white pepper

1. Prepare the ingredients as mentioned above.  
2. Add oil in a non stick wok, saute ginger and dried mushrooms until aromatic.  Add in carrots, black fungus, tofu puffs and canned button mushrooms.  Stir fry until well mix and aromatic.  Add in seasoning [except dark soy sauce].  Continue to stir fry for awhile before adding water or hot water.
3. Bring to boil, then put in glass noodles and vegetable stems.  Add in some dark soy sauce.  Stir to mix ingredients well.  Put in vegetables leaves and beansprouts.  Cover with lid, leave to cook for 5-6 minutes.
4. Remove lid, toss up noodles and other ingredients with a pair of chopsticks and wok turner.  Continue to fry until the noodles are soft but not soggy.  Fry until water is almost dry.
5. Dish up to serve with chilli paste or cut red chillies.

VEGETARIAN FRIED TUNGHOON

When on meatless diet, many is of the opinion that one would get hungry faster compared to meat diet.  Basically, this depends on individuals.   You can still eat a big portion of meatless dishes and will stay full for longer time.  But I noticed that eating food that is just cooked while it is still hot is more appetising than otherwise.

This plate of fried glass noodles is enough to serve 3 persons.  This heap of noodles looks quite a lot from 3 servings of glass noodles  But with addition of other ingredients like cabbage, carrots, black fungus etc., the portion looks big.

A homey style stir fry tunghoon great for a light meal.  It is tasty, delicious and healthy too.  The noodles should be smooth, soft and chewy.  Suitable for old and young.

Ingredients

[serves 3]

3 small bundle of glass noodles [tunghoon] - soak for 5-10 minutes, drained

150 gm cabbage - washed and cut shreds

50 gm carrots - peeled and shredded

2 stems Eryngii mushrooms - washed and cut strips

a handful of soaked black fungus - cut strips

1 tbsp chopped ginger

1 stalk Chinese celery - cut sections

some toasted sesame seeds - optional for garnishing

1 tbsp cooking oil and 1 tbsp sesame seed oil

Seasoning

1 tbsp each light soy sauce and mushroom oyster sauce

1/2 tbsp dark soy sauce [depends on quality of the sauce]

1 tsp mushroom stock granules to taste

1/2 - 1 tsp salt to taste

1/4 tsp white ground pepper to taste

1. Combine seasoning ingredients in a bowl, set aside.
2. Heat up a non stick wok, stir fry Eryngii mushrooms until fragrant and lightly charred.  Add in oil and chopped ginger [can use garlic for meatless dish].  Stir fry until aromatic.
3. Add in the cabbage, carrots, black fungus an d some combined seasoning.  Stir until well mixed.  Dish up.
4. Using the same wok, add 1 cup of water and remaining seasoning sauce.  Bring to boil before adding the soaked glass noodles to cook.  Stir fry to mix well, return the fried ingredients, toss well, then cover to cook for 1-2 minutes.  Remove lid, toss to mix ingredients.
5. Continue to toss and fry until the noodles have absorbed the water.  Noodles should be limp, chewy [QQ] and soaks up the water and  sauce.
6. Lastly add in Chinese celery, toss to mix.  Dish up to serve with cut red chillies in light soy sauce.

BRAISED SPAGHETTI ORIENTAL STYLE

Day 11 of MCO, prepared this braised spaghetti for dinner.  What more can I ask?   To me, it is more than satisfactory meal to feed 3 household members.   If cannot get meat or chicken from the wet market due to long queues, make it vegetarian.  

 Unbelievable!!! Surprisingly yummy spaghetti fried this way.  The original recipe is a vegetarian fried spaghetti but I have added some meat strips, here.  Initially, it is not meant to be shared in this blog but as it was so good, I thought it would be good to record it here for my future reference.

This fried spaghetti with the addition of some cornstarch water as thickening makes the pasta smooth, moist and coated with the thick gravy.  Great, love it especially when you do not require to meat.  It can be vegetarian.

Recipe adapted from Irene Yong's You-tube [Shiitake Braised Spaghetti] with some modifications

Ingredients

[serves 3-4]

350 gm spaghetti [Angel Hair] - cook as per instructions

2-3 Ernygii mushrooms - cut thick strips

2-3 dried mushrooms - soaked and cut strips

1-2 firm beancurd - fried and cut thick strips [for vegetarian] - if vegetarian

some meat strips - optional

some chopped ginger and garlic

100 gm cabbage - shredded [according to preference]

1-2 stalks mustard [choi sum] - wash and cut sections

100 gm carrots - peeled, sliced and cut strips

1 cup water

2 tbsp cooking wine

Seasoning Ingredients [combined]

1-2 tbsp vegetarian oyster sauce [Vegetarian mushroom stir fry sauce]

2 tbsp light soy sauce

1 tbsp dark soy sauce

1/2 tsp vegetarian mushroom stock granules

1 tsp salt to taste

1/2 tsp pepper to taste

1 tsp sesame seed oil

1 tbsp cornstarch + 1 cup water for thickening

1. Fry mushrooms in oil until aromatic.  Push aside.  Add in ginger and garlic.  Fry until golden brown.  Add in meat [if using]. If not add fried firm beancurd strips.
2. Add in carrots, cabbage and stir fry to mix well.  Add in water and seasoning ingredients.  Stir to mix well.
3. Bring to boil, add in blanched spaghetti.  Lower heat, toss to mix well, taste to fine tune seasoning.
4. Add in mustard leaves, toss well over medium heat until vegetables are cooked.  Stir in thickening.  Mix well.
5. Dish up to serve. Garnish with chopped coriander if you have some.

STIR FRY EGGPLANT WITH GLASS NOODLES

 Surprisingly good dish that can be eaten with rice or just as a fried noodle dish.  If serving as noodles, just add more glass noodles and water.

The addition of curry leaves, adds extra fragrance and aroma to this dish.  The eggplant is soft and sweet, goes well with the savoury taste of the noodles.  The addition of crispy fried soya kelp provides a different texture to this dish.  Awesome.

Ingredient

[serves 2]

1 medium eggplant [brinjal] - sliced wedges

50 gm carrots - cut strips or shredded

1 red chilli - sliced

1-2 sprigs curry leaves

1/2 tbsp chopped ginger

3 tbsp fried crispy soya kelp

50 gm glass noodles - soak in water for 5 minutes, drained

150 ml water

Seasoning

1 tbsp each fermented soya bean [taucheong], oyster sauce and light soya sauce

1 tsp dark soy sauce

1/2 tsp salt to taste

 dash of pepper and mushroom stock granules

1. Soak sliced  eggplant in water until required.
2. Heat 1 tbsp oil in wok, saute ginger and curry leaves until aromatic.  
3. Add in eggplant and carrots.  Stir fry to mix well, then add in seasoning and water.  Stir fry and bring to boil.  
4. Add in glass noodles and red chillies.  Stir fry until water is almost dry but noodles are moist.  Add in soya kelp.  Mix well.
5. Dish up to serve.  Garnish with remaining soya kelp.
6. Serve with rice or enjoy as a noodle dish.