Taiwanese · Lunch, Dinner
Danzi noodles with mushroom (vegetarian)
A vegetarian take on Tainan's famous danzi noodles, in a savoury mushroom and garlic broth.
- Calories
- 625 kcal
- Protein
- 28 g
- Carbs
- 82 g
- Fat
- 21 g
- Prep
- 10 min
- Cook
- 15 min
Per serving, for one person.
Contains: gluten, soy, sesame.
Ingredients
- 80 g Rice noodles
- 120 g Firm tofu
- 90 g Mushrooms
- 70 g Bean sprouts
- 20 g Spring onions
- 2 cloves Garlic
- 1 tbsp Soy sauce (reduced salt)
- ½ tbsp Chinkiang black vinegar
- 1 tsp Toasted sesame oil
- ½ tbsp Sunflower oil
- 120 ml Vegetable stock
Method
- Soak the rice noodles in hot water for 8 minutes until soft, then drain.
- Fry the garlic and mushroom in the oil for 4-5 minutes until deeply savoury.
- Add the tofu, soy sauce, black vinegar and stock, and simmer for 5 minutes.
- Blanch the bean sprouts for 1 minute and drain.
- Divide the noodles into bowls, top with the mushroom sauce, bean sprouts and spring onion, and finish with sesame oil.
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