This idea came from a blend of Italian and Greek cuisine “Spaghetti with Lentil Cassolet.” Twisting some flavours and replacing the grains, we can Asian-ise this into an equally desirable meal for the wholefood vegetarian or vegan seeking to expand their culinary repertoire. This is international comfort food at its best!
Black bean noodles are available at health food stores. Cook as per instructions and consider popping them into an ice bath straight after cooking - these noodles overcook and fall to pieces very easily so getting them cold is important.
• 200g Black Bean Noodles
• 50 g Black eye peas, soaked, cooked and cooled
• 2 cloves garlic, finely diced
• 4 cm piece ginger, finely diced
• 1 cup of 1cm diced brown onion
• 1 cup of 1cm diced carrot
• 1 cup of 1cm diced celery
• 150g oyster mushrooms
• 1 star anise
• 1 bch chinese broccoli
• 1 bch bok choy
• celery salt
• ½ cup Shao Xing (or sherry if you want gluten free)
• ½ cup Vegetarian Mushroom Sauce
• ½ cup water
Heat a saucepan over a medium high heat. Add rice bran oil and add your garlic, ginger and onion and stir-fry for about 1 minute taking care not to burn.
Add diced celery, mushroom, carrot and fry for another minute on a high heat. While heat is still on high add shao xing wine and let it reduce for about 40 seconds.
Reduce heat to medium and add vegetarian mushroom oyster sauce. Bring up to heat and set aside to cool a little. Add water if it’s a little too thick.
Mix noodles with slightly warm Bean Cassolet and serve warm or at room temperature.
Plunge the cleaned chinese greens into salty boiling water for about a minute. Drain in a colander, sprinkle with celery salt and serve with a Carrot and Daikon salad on the side.