2 weeks ago was the start of Thai-Chinese vegetarian festival call “Kin Jea” (I already talked about this in mung bean stir fried blog) that inspired me to make this menu. This egg noodle stir fried is very popular in this festival, because it is tasty and fuels you up. In Thailand we use this special kind of thin long egg noodle called Mee-Suar cooked in boiling water (you can also use angel hair pasta) then stir fried it with vegetables like cabbage, carrot and dried shitake mushroom. In this case you can use ready to use coleslaw mix that will work too. If you can’t find dried shitake mushroom you can use any kind of mushroom instead, but the best one is dried Shitake mushroom of course (Why dried not fresh shitake mushroom, because the dried one has more umami taste than the fresh one). Now let’s get start cooking.
Ingredients
8 oz. thin long egg noodle or angel hair pasta
3 cup thin sliced cabbage and shredded carrot /or ready to use coleslaw
1 celery stock sliced thin
4-5 dried shitake mushrooms
3 tbsp. vegetable oil
3 tbsp. light soy sauce
1 tbsp. pepper
Cooking instructions
1. Add noodle into boiling water and cook for about 3 minutes for egg noodles or follow directions to cook for angel hair pasta then drained and set aside.
2. Rehydrate dried shitake mushroom by soaking them in warm water for about 4-5 minutes or until it becomes soft then cut it into strips.
3. Preheat the large pan or wok in high heat add oil, when the oil is hot add shitake mushrooms and stir it about 30 seconds then add vegetables and stir it about 1 minute then add cooked egg noodle, soy sauce and pepper. Keep stirring about 3-5 minutes, then turn the heat off.
4. Serve as a main dish or as a side dish.
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