Shanghai Noodles |
Enjoy this traditional sweet and tangy meat-free shanghai noodle dish. The mushrooms and walnuts add a great source of nutrition. Makes 4 servings.
Ingredients
- 2 tbsp (30 mL) vegetable oil
- 1-1/2 cups (375 mL) sliced nappa cabbage
- 1/2 cup (125 mL) rehydrated and sliced wood ear (black fungus)
- 1/2 cup (125 mL) sliced cooking onion
- 2 minced cloves of garlic
- 1/4 cup (50 mL) sliced shiitake mushrooms
- 1/4 cup (50 mL) sliced cremini mushrooms
- 2/3 lb (300 g) cooked and drained Shanghai noodles
- 1/2 cup (125 mL) diagonally sliced snow peas
- 1/2 cup (125 mL) bottom-trimmed enoki mushrooms
- 1 cup (250 mL) toasted and chopped California walnuts
- 2 tbsp (30 mL) lemon grass sauce
- 3 tbsp (45 mL) shao hsing cooking wine or dry sherry
- 2 tbsp (30 mL) tamari soy sauce
- 1/4 tsp (1 mL) white pepper
- 1/4 tsp (1 mL) salt
- Few drops of sesame oil
- 3 kaffir lime leaves, thinly sliced
Directions
1. Toasting Walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes. Set aside.
2. Heat a large frying pan or wok over high heat. Add oil, cabbage, wood ear, onion and garlic. Stir continuously for 1 minute.
3. Add the shiitake and cremini mushrooms and cook for another minute while stirring.
4. Add noodles and stir constantly to prevent sticking for 1 minute or until hot.
5. Reduce the heat to medium-low and add the snow peas, enoki, chopped walnuts, lemon grass sauce, cooking wine, soy sauce, white pepper, salt and sesame oil. Stir until the sauce is thoroughly mixed in and the enoki mushrooms have just wilted.
6. Stir in the lime leaves and serve.
Nutrition per serving: about 404 cal, 10 g pro, 27 g fat (3 g sat. fat), 30 g carb, 4 g fibre, 25 mg chol, 667 mg sodium. %RDI: 5% calcium, 21% iron, 1% vit A, 16% vit C.
Recipe courtesy of California Walnut Commission. For more walnut recipes please visit www.walnutinfo.com
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