Monday, June 13, 2016

Sohoon Goreng

Star Q

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.

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