Sunday, September 12, 2010
Egg Noodles with Cabbage, Mushroom, and fried Tempeh
Here is the next dish of my Meatless Monday Menu (finally!).
I love this quick dish and am pleased too because for many years most of my attempts at a quick wok meal tuned into sog ~ and I was doing SO many things wrong that it took a long time to sort it out and a miracle that I didn't give up in disgust part way through! Well, to tell the truth I did give up: but then I would gradually come around to another try.
I got this right thanks to a little Vegetarian Chinese Recipe Book I found in a supermarket many years ago, and I follow the same basic process of soaking then draining the egg noodles and giving them a fry, setting them aside and frying the vegetables and then adding the noodles and the dressing. Now I have got it, within that formula I vary just about everything!
This meal includes tempeh which I dice and then fry until crisp. So easy and such a lovely savoury taste and crisp texture to add to the mix.
Here is everything ready to go:
This is a life saver of a recipe because it has comfort and zing all in one plate!