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| Chinese Noodles (Ramen) with Vegetables ~ Chinese inspired vegetarian preparation of Ramen noodles. The noodles are mixed with bamboo shoots, black mushrooms, cucumber and a light sauce consisting of a reduction of the cooking juices. This recipe is somewhat like Lu Mein (soft fried noodles with sauce), where Chow Mein is crispy fried noodles. 2 packages Ramen noodles ~ Do not use spice packets. 2 tbsp black mushrooms (you may substitute with crimini ~ information below) 1 can bamboo shoots 3 slices ginger root 2 cloves garlic 2 carrots ¼ cucumber (long Chinese variety) (you can substitute with a regular cucumber) ½ cup bean sprouts 3 tbsp olive oil 1 small fresh, red or green chile pepper (not jalapeño) 5 tbsp soy sauce 1 tbsp honey small bunch of chives, chopped into ¼ rings (you may substitute with green onion leaves) salt & pepper to taste 1. Soak the mushrooms for 15 minutes to reconstitute. Trim off the stems, and boil for 5 minutes 2. Peel the ginger root with a vegetable peeler, cut off 3 slices (1/8 by about 3 inch rectangles) then cut into matchsticks, then cut in half. Chop the garlic finely. 3. Peel the carrots and cut first into (1/8 by about 3 inch rectangles) then into matchsticks. Squeeze the water out of the mushrooms and cut into matchsticks. 4. Cut the cucumber into 1-inch lengths. Peel. Working from the outside with a knife, cut into lengthwise rectangles (about 1/8 inch). Then cut into matchsticks. 5. If the bamboo shoots are already sliced, cut into matchsticks. (if not, cut into rectangles then matchsticks) 6. Clean the bean sprouts. Blanch for 1 minute. Plunge into cold water, set aside to drain thoroughly. 7. Cook the noodles (al dente) in boiling salted water for a few minutes. Drain, and set aside to drain thoroughly. 8. In a frying pan (or wok), heat the oil, and fry the ginger, garlic, and chile pepper for about 30 seconds. 9. Add the bamboo shoots, mushrooms and carrots. Fry for about 3 - 4 minutes, then add the bean sprouts. Cook for another 2 minutes. 10. Add the Ramen, soy sauce, and honey. Stir well, and heat through. 11. At the last moment, add the cucumber. Heat for 1 minute. Remove the chile pepper (or leave it in for the chile-heads), garnish with the chives (or onion leaves, chopped into 1/8 inch rings), and serve. Note: As with most stir-fried Chinese dishes you must serve immediately as the dish will cool quickly. |
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