| Prep: 25 mins | Cook: 20 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 319 | 8g | 1g | 49g |
| sugars | fibre | protein | salt |
| 6g | 4g | 10g | 1.8g |
Why I Love Taiwanese Vegetarian Oyster Noodles
When it comes to satisfying the taste buds with truly delicious and adaptable meals, my mind always gravitates towards the Vegetarian Oyster Noodles. Inspiring in every spoonful, this Taiwanese recipe has become a staple in my kitchen for its perfect fusion of flavors and heart-warming simplicity.
Exploring the Richness of Taiwanese Cuisine
As a Nebraska-born cook, I am known for my devotion towards classic Midwestern dishes. However, this Vegetarian Oyster Noodles recipe has demonstrated that even a heartlander like me can embrace the beauty and complexity of the world’s cuisines. It was the renowned Chef Angus An who reminded me of the importance of broadening my culinary horizons. After indulging in his diverse mastery of Asian cuisine, I found myself intrigued by the individuality of Taiwanese gastronomy.
Imbibing International Delight in Local Kitchens
In much the same way a Midwest casserole or a hearty beef stew reaches into the depths of comforting homeliness, this Taiwanese recipe stirs up a sense of enigmatic allure. The wide wheat noodles, forming the backbone of our dish, straddle that fine balance somewhere between chewy comfort and hearty satisfaction. The motley of vegetables used, such as shredded cabbage, finely chopped red onions, and sliced mushrooms, add the familiar earthiness that is reminiscent of a freshly harvested Nebraskan field. On the other hand, the amalgamation of Asian seasoning like the soy and oyster sauces elicits an exotic sensation that takes you on a journey straight to the vibrant street markets of Taiwan.
It’s interesting to see how this recipe bears resemblance to—even while being strikingly different from—the rustic noodle soups of central Europe, like Austrian Frittatensuppe. This makes it a fantastic dish to serve for anyone wanting to further explore the noodle soups realm. For a complete meal, pair it with stir-fried tofu or a fresh Asian style coleslaw to truly bring your home kitchen alive with the flavors of Taiwan.
Whether you’re looking to stay true to your roots, like me, or wanting to explore the world one plate at a time, this Vegetarian Oyster Noodles recipe holds a place in every home cook’s heart. It’s a testament to the fact that food is not just a means to satiate our hunger, but also a way to engage with the world and bring the comfort of distant cuisines right into our homes.
What You’ll Need
- 12 ounces of wide wheat noodles
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 large red onion, finely chopped
- 1 cup of shredded cabbage
- 1 cup of shredded carrots
- 1 cup of sliced mushrooms
- 2 stalks of celery, finely chopped
- 2 tablespoons of soy sauce
- 2 tablespoons of oyster sauce (use vegetarian version)
- 1/2 teaspoon of white pepper
- 1/2 teaspoon of sugar
- 2 green onions, thinly sliced for garnish
- 6 cups of water
- 1 teaspoon of salt
Method
Step One
Bring 6 cups of water to a boil in a large pot. Once the water is boiling, add in 12 ounces of wide wheat noodles and cook according to package instructions until tender. After the noodles are cooked, drain and set aside.
Step Two
While the noodles are cooking, heat 2 tablespoons of vegetable oil in a large frying pan over medium-high heat. Add the 2 minced cloves of garlic and finely chopped red onion to the pan and fry for 2-3 minutes until the onions start to soften.
Step Three
Next, add in the shredded cabbage, shredded carrots, sliced mushrooms and finely chopped celery to the garlic and onion mix. Continue cooking for another 5-6 minutes, stirring regularly, until all the vegetables are tender.
Step Four
Now, lower the heat to medium and stir in your 2 tablespoons of soy sauce, 2 tablespoons of vegetarian oyster sauce, 1/2 teaspoon of white pepper, and 1/2 teaspoon of sugar. Continue stirring to ensure all the vegetables get coated with the sauces and spices.
Step Five
After the vegetables are well coated, add in the cooked, drained noodles and stir well to make sure the noodles and vegetables are well mixed. If needed, add 1 teaspoon of salt for taste.
Step Six
Once everything is well mixed, remove the pan from heat. Garnish the noodles with the thinly sliced green onions before serving. Enjoy your Vegetarian Oyster Noodles hot!
