The second day of the week-long vegetarian meal request continues with this simple dish which I have prepared countless number of times since it is a favourite with my kids. Taking that into consideration, I decided to make a vegetarian version of it.
When I was preparing this vegetarian version, I thought that the person who requested it would find the dish bland and unappetising because all this while I have either added chicken or prawns or squids in the dish to bring out its umami.
But I did not hear any complaints. I guess strong will and determination made a little blandness in this dish acceptable. In fact the portion in the picture above was the last remaining bits of the dish I could salvage to be photographed!
- 50g sohoon, soaked then rinsed
- 3 cloves garlic, minced
- 3 shallots, minced
- 2 pieces wood ear mushrooms, soaked in warm water, then julienned
- 2 tbs vegetable-based oyster sayce
- 1 tsp sesame oil
- 1/2 tbs thick soy sauce
- 1/4 cup water
- 2 tbs vegetable oil
Heat the oil in a wok then saute the shallots, garlic and wood ear mushrooms. Stir in the oyster sauce, thick soy sauce and water, and bring to a boil. Next add in the sohoon and stir well to combine. The noodle will quickly absorb the sauce. Stir a few more times until all the moisture has been absorbed and the sohoon is cooked. Turn off the heat and stir in the sesame oil. Ready to be served.