Organic Vegetarian Noodles With Portobello

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.

It's my pleasure to share the dish with Presto Pasta Night #135 created by Ruth and hosted by Eat the Right Stuff.

Ingredients:

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
cooking oil
120ml water

Seasoning:

1 tbsp of tomato sauce
1 tbsp of vegetarian oyster sauce
light soy sauce to taste

Method:

1. Bring a pot of water to boil. Cook the noodle till soft, yet not totally cooked. This will leave some room for the noodle to absorb the broth when stir-fry later.

2. Heat oil in a wok, saute onion till fragrant and transparent. Add cabbage and stir fry for 2 minutes. Add portobello, carrot (leave half for garnishing) and deep-fried bean curd. Toss briefly.

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.