Vegetarian Delight in Noodle Nest
(from the Pinoy Vegetarian Cookbook)

vegetarian delight in noodle nestpinoy vegetarian cookbook coverIT’S Good Friday (April 18, 2014), and tomorrow (April 19) is also still a meatless fasting day that the Christian world observes every Holy Week. It’s our form of penance for the forgiveness of our sins and our way of thanking God for the great sacrifice that He has made to save mankind from eternal destruction.

If you’re running out of meatless recipes to try cook for the Holy Week, try this Vegetarian Delight on Noodle Nest recipe, which is from the Pinoy Vegetarian Cookbook that I authored with my elder sister Susana Dy some two years ago. For more guilt-free recipes that can also be beneficial to your health and help you along with your diet, get a copy of the book, which is still available at National Book Store and Powerbooks branches at Php195 per copy.

200 grams miki noodles
1/3 cup cornstarch
oil for deep-frying

1 tbsp. shredded ginger
6 pcs. vegi meatballs, halved
1/2 cup straw mushrooms
1/2 cup button mushrooms
2 pcs. shiitake mushrooms, sliced
1/2 pc. carrots, cubed and boiled
8 pcs. broccoli florets, boiled
8 pcs. quail eggs, boiled
1/2 pc. green or red bell pepper, cubed

1 tbsp. vegi mushroom oyster sauce
1 tbsp. liquid seasoning
¼ cup water
salt and pepper to taste
pinch of sugar
1 tbsp. rice wine

1 tbsp. cornstarch
2 tbsps. water
1 egg white
sesame oil

1. Prepare the noodle nest. Boil miki noodles in a pot of water with a tbsp, of oil. When done, remove noodles and drain off excess water. Let cool. Sprinkle with cornstarch and mix well. To make the nest, dip in the oil to be used for deep-frying. Remove and line with the cooked miki noodles. Dip a slightly smaller strainer in the oil and top over the noodles to hold the noodles down and in place while deep-frying. Deep-fry in the hot oil until golden brown. Remove and drain off excess oil on paper towel.
2. Stir-fry shredded ginger in a little oil. Add vegi meatballs, mushrooms, carrots, broccoli, quail eggs and bell pepper.
3. Combine ingredients for the seasoning sauce in a bowl and add to the stir-fried mixture. Adjust seasoning.
4. Dilute cornstarch in water and gradually add to the mixture to thicken it.
5. Stir in beaten egg white and sprinkle with a little sesame oil.
6. Arrange noodle nest on platter, and scoop mixture into it. Serve.

Tip: Taro or potato may be used in place of miki noodles for the nest. Use 1 kg. julienned potato or taro+ 1/3 to 1/2 cup cornstarch. Follow the same procedure.


Category(s): Recipes, Vegetables
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