Oriental Vegetarian Noodles
Preparation: 45 minutes
1 l/4 cups water 100 g/3.5 oz white
50 g/1.8 oz onions, chopped
50 g/1.8 oz spring onions, chopped
100 g/3.5oz bok choy, chopped
100 g/3.5 oz tomato, chopped
40 g/1.4 oz ginger, chopped
50 g/1.8 oz garlic, chopped
1 celery stick, chopped
400 g/14.1 oz dried chow mein noodles
80 g/2.8 oz onions,
1/2 celery stick, finely sliced
125g/4.4 oz carrot
200 g/7 oz bok choy
125 g/4.4 oz red pepper
2 tablespoons shadow benni
(or coriander), finely chopped
3 tablespoons spring onion, finely chopped
3 tablespoons soy sauce
2 tablespoons sesame sauce
Salt and pepper
- Broth: Combine all the ingredients in a pot. Bring to the boil and let simmer for 30 minutes, then strain.
- Cut the bok choy into chiffonade: That means that you are slicing it into thin strips with a special technique (see page xxx). This technique is useful for any large-leafed vegetables. Start by washing the leaves, stacking them and rolling them tightly. Hold the roll with the fingers of your left hand curled and use your knuckles to guide the blade of the knife. Slice across the roll to produce fine strips or ribbons.
- Cut the carrots and red pepper into juliennes, see page xxx.
- Blanch the noodles in boiling salted water. Cook the chow mein noodles until al dente. Heat a wok, add sesame oil and vegetables and sweat well . Then add the noodles, soy sauce and some of the broth. You can add as much broth as you like, depending on how moist you like the dish.Add the herbs, add salt and pepper to taste, and serve.