Recently I cook a lot of vegetarian dishes to clear out the stock from my fridge. Fresh vegetables, if kept too long, will start to lose its texture and taste really bad. Today I'm gonna stir fry organic noodles with portobello, cabbage, carrot and deep fried bean curd. Yes, it's that simple.
The organic wheat noodles is paired with portobello to bring out the meaty flavor. On top of that, dunk the noodles in vegetable-blend sauce to reach the natural pleasant flavor. It's really simple, you can complete this dish within 20mins. As a result, a dish that rely solely on vegetables was our light dinner tonight.
2 pieces of organic wheat noodles
a handful of julienned cabbage
1 portobello, sliced
half carrot, julienned
4 tau pok (deep-fried bean curd), quartered
half yellow onion, peeled and sliced
1 tbsp of tomato sauce
1 tbsp of vegetarian oyster sauce
light soy sauce to taste
3. Add seasoning and water and bring to simmering. Add noodles and stir-fry until noodles are dry.
4. Dish out and garnish with carrot.