Buddha's Delight
Recipe: #36050
December 09, 2020
Categories: Tofu/Soy, Bok Choy, Mushrooms, Asian, Wok/Stir-Fry, Non-Dairy, Vegetarian, Vegetarian Dinner, more
"From one of our national supermarkets and their free monthly magazine with a feature article on ramen noodles."
Ingredients
Nutritional
- Serving Size: 1 (202.5 g)
- Calories 267.8
- Total Fat - 12.3 g
- Saturated Fat - 2.5 g
- Cholesterol - 28.7 mg
- Sodium - 330.4 mg
- Total Carbohydrate - 27.2 g
- Dietary Fiber - 3.2 g
- Sugars - 1.1 g
- Protein - 13.3 g
- Calcium - 137.8 mg
- Iron - 3.3 mg
- Vitamin C - 13 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cook noodles according to packet instructions, drain and then set aside
Step 2
Combine soy sauce, rice wine, oyster sauce, sesame oil and water in a small bowl.
Step 3
Mix cornflour and 1/4 cup water in a small bowl, stir well.
Step 4
Place vegetable oil in wok over high heat, when hot add ginger and garlic, stir fry for 1 minute, add baby corn and tofu, stir fry for 2 minutes, add a little water if it seems too dry and then add bok choy and wombok, toss to coat in oil and stir-fry for a further minute, add water chestnuts, shitake mushrooms and turnip, stir fry for a further minute.
Step 5
Add seasoning mixture and toss to coat well, place lid on wok and allow to simmer for 1 – 2 minutes and then remove lid, add noodles (rinse with cold water if they are stuck together), oyster and enoki mushrooms and bean sprouts, toss together.
Step 6
Push vegetables to one side of the wok to reveal watery sauce, mix cornflour mixture and pour into wok, tossing quickly to combine with vegetables and toss for a further minute and serve, garnish with any extra enoki mushrooms.
Tips
No special items needed.