Braised Mushrooms With Dry-Style Wonton Noodles
4
Product(s) Used
Special Diet
Dairy-Free, Vegan, VegetarianCourse
Main CourseMain Ingredient
Pasta & NoodlesOccasion
Ingredients
BRAISED MUSHROOMS
- 1 tablespoon olive oil
- 4 ½ ounces fresh shiitake mushrooms stems trimmed
- 1 large shallot finely minced
- 1 large garlic clove finely minced
- 2 cups water
- 1 ½ teaspoons San-J Organic Tamari 25% Less Sodium Soy Sauce
- 1 ½ tablespoons vegan oyster sauce
- 1 tablespoon cooking wine
- 1 ¼ teaspoon monk fruit sweetener or raw cane sugar
- ¼ teaspoon sesame oil
- ⅛ teaspoon white pepper or to taste
- ⅛ teaspoon gluten-free dark soy sauce optional
- 1 ½ tablespoons cornstarch + 5 tablespoons water mixed thoroughly
NOODLES
- 4 bundles fresh thin wonton noodles
- 2 tablespoons San-J Organic Tamari 25% Less Sodium Soy Sauce
- 8 teaspoons infused garlic oil
- 4 teaspoons sesame oil
- White pepper to taste
- Chinese greens (Yu Choy Sum) blanched
- Pickled green chili for garnish / condiments
Directions
FOR THE BRAISED MUSHROOMS:
- Combine tamari, vegan oyster sauce, cooking wine, sweetener, sesame oil, pepper and dark soy sauce to make a seasoning.
- In a large non-stick pan on medium heat, add the olive oil. Once the oil heats up, add the shiitake mushroom. Sear the mushroom until light golden brown on both sides.
- Add minced shallots and garlic to the pan. Stir fry until fragrant.
- Pour water into the pan and bring to a simmer.
- Add prepared seasoning and stir until well combined. Simmer for about 20 minutes.
- Next, add cornstarch slurry to the mushroom mixture while stirring constantly. Simmer for a few minutes until the sauce has thickened.
- Adjust additional seasoning (tamari, white pepper, and sweetener) according to preference.
- Remove from heat, set aside and keep the mushroom sauce warm.
FOR THE NOODLES:
- For every serving of wonton noodles, add ½ tbsp. tamari, 2 teaspoons garlic oil, 1 teaspoon sesame oil and white pepper to a serving bowl. Whisk lightly to combine to make seasoning sauce.
- Cook wonton noodles until al dente. Rinse noodles in cold water to remove excess starch and submerge in hot water again to reheat the noodles. Drain thoroughly.
- Transfer the drained noodles to the serving bowl. Toss with sauce until well combined.
- Add blanched Chinese greens followed by mushroom and liberal amounts of sauce to the noodles.
- Serve immediately with some pickled green chili or sliced red chili peppers.
Recipe by @Sncxkitchen.
