-
15
minPrep Time -
25
minCook Time -
40
minReady in -
perYield -
350
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:soy,wheat
- Seasons:summer,fall,spring
- Cuisines:
- Courses:dinner
Recipe Description
This Vegan Mongolian Budaatai Khuurga offers a plant-based take on the traditional Mongolian fried noodle dish, substituting meat with a rich blend of mushrooms and tofu for a satisfying, umami-packed flavor. The noodles are pan-fried to a perfect golden brown and then mixed with a colorful array of vegetables, all coated in a savory soy sauce-based seasoning. This recipe is designed for those seeking to enjoy classic Mongolian flavors while adhering to a vegan diet. It’s an ideal dish for anyone looking to explore international cuisine in a plant-friendly way, providing a delightful culinary journey that doesn’t compromise on taste or texture.
Ingredients
- 100g shiitake mushrooms
- 200g wide rice noodles
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 carrot, julienned
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
Steps:
- Press the tofu to remove excess water and then cut into small cubes.
- Soak the shiitake mushrooms in warm water until soft. Drain and slice.
- Cook the rice noodles according to the package instructions, then drain and set aside.
- Heat the vegetable oil in a large pan over medium heat. Add the tofu and mushrooms, and fry until golden brown.
- Add the carrot, bell pepper, onion, garlic, and ginger to the pan. Stir-fry until the vegetables are tender-crisp.
- Season with salt and pepper, garnish with spring onions, and serve hot.
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