Tuesday, May 19, 2015

Vegetarian Pumpkin Noodle

Another simple and easy to prepare meal with minimal fuss. 

This morning I found a packet of dried pumpkin noodles which I don't remember how and when it was bought. Luckily, there is quite awhile before the expiry, plus, I was curious as to how this egg free vegetarian pumpkin noodle would taste, I fumbled through the fridge for more 'uncovered' goodies.

And yes, a packet of 'vegetarian' chicken found! Checked, confirmed 'safe' for consumption and made from mushroom, I happily launched into preparation mode for cooking vegetarian fried noodles. 

Being a full time vegetarian, I tend to add LOTs of vegetables as compared  to the proportion of noodles used. Apart from loving the crunchy feel of biting into the fibre rich vegetables, I am also cutting down my consumption of starch and carbohydrates.  

I was mildly disappointed that the cooked noodles  did not have the slightest taste of pumpkin. But, it was tasty enough for me to go for 3 servings as the noodle texture was as smooth as of that of kway teow (rice noodles). Just the right texture without the hard and starchy after taste, which, I attributed from the pumpkin.  

500g Dried Pumpkin Noodles
100g Oyster Mushroom
200g Carrot (julienne)
200g Cabbage (cut into thin strips)
100g Vegetarian Chicken (cut into strips)
200g Tau Geh (trimmed)
2 Tsp Ginger (chopped)
2 Red Chilis (julienne)

2-3 Tbsp Sesame Oil (cooking)
1 Tsp Salt

Seasoning (Mix together and set aside)
2 Tbsp Soy Sauce
1 Tbsp Tomato Ketchup
2 Tbsp Vegetarian Chilli Sauce / Sambal
1 Tbsp Vegetarian Mushroom Sauce

Cut Red Chili (for garnishing)


Rinse the pumpkin noodles with cold water and cook it in boiling water for 2 -3 mins. Drain and set aside.

Heat oil in pan over medium heat. Stir in the chopped ginger and saute for 30 seconds or until fragrant. Add salt and cabbage, continue stir frying for 30 secs before adding carrots and continue cooking for another minute until heated through.

Toss in the mushroom, vegetarian chicken and continue stirring for a minute. 

Add in the drained noodles, follow by the seasoning and continue stirring back and forth and toss the noodles thoroughly under medium heat for a few more minutes. 

Add bean sprouts and chili. Stir to combine well. Add salt (if needed) and pepper to taste.

Garnish with sliced red chilis if desired. 

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