Buddha's Delight with Noodles

🛒 Ingredients

• Glass noodles (vermicelli) 25 g · 88 kcal
• Firm tofu 60 g · 46 kcal
• Dried shiitake mushrooms 12 g · 34 kcal
• Napa cabbage 60 g · 8 kcal
• Carrots 30 g · 12 kcal
• Snow peas 30 g · 13 kcal
• Baby corn 25 g · 7 kcal
• Bamboo shoots (canned) 25 g · 3 kcal
• Water chestnuts (canned) 15 g · 7 kcal
• Garlic 3 g · 4 kcal
• Fresh ginger 3 g · 2 kcal
• Vegetable broth 60 g · 3 kcal
• Light soy sauce 8 g · 4 kcal
• Dark soy sauce 2 g · 1 kcal
• Vegetarian oyster sauce 8 g · 8 kcal
• Sesame oil 2 g · 18 kcal
• Cornstarch 2 g · 7 kcal
• Vegetable oil 5 g · 44 kcal

👨‍🍳 Instructions

1. Rehydrate dried shiitake mushrooms in hot water for at least 30 minutes, then slice thinly. Soak glass noodles in warm water for 10-15 minutes until softened, then drain.
2. Cut firm tofu into 1-inch cubes and pan-fry in a little vegetable oil until golden brown on all sides; set aside. Slice napa cabbage, carrots, snow peas, baby corn, bamboo shoots, and water chestnuts.
3. Mince garlic and ginger. In a small bowl, whisk together light soy sauce, dark soy sauce, vegetarian oyster sauce, sesame oil, vegetable broth, and a pinch of sugar for the sauce base.
4. Heat vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and ginger, stir-fry until fragrant, about 30 seconds.
5. Add the sliced shiitake mushrooms and firm tofu to the wok, stir-fry for 2-3 minutes. Then add carrots and napa cabbage, stir-fry until slightly softened, about 3 minutes.
6. Stir in snow peas, baby corn, bamboo shoots, and water chestnuts. Pour in the prepared sauce mixture, bring to a gentle simmer, and cook for another 2-3 minutes to allow flavors to meld.
7. Create a cornstarch slurry by mixing cornstarch with a tablespoon of cold water. Gradually stir the slurry into the simmering sauce until it thickens to your desired consistency.
8. Finally, add the drained glass noodles to the wok and toss gently to coat them evenly with the sauce and vegetables. Cook for another minute to heat through.
9. Serve Buddha's Delight with Noodles hot, optionally garnished with fresh chopped scallions.