A delicious plant-based twist on traditional Chinese noodle dishes, using ya-cai, finely chopped shiitake mushrooms and red bell peppers to create an umami-rich and flavorful topping.
Ya-cai (or Zha-cai) are Chinese preserved mustard greens that you can usually find in your local Asian store. Ya-cai is very common in Chinese cooking, offering a unique, salty, and slightly tangy flavor. In this dish, we’re using it to create an umami-rich topping with shiitake mushrooms and red bell peppers. If you absolutely cannot find ya-cai, it can be substituted with other types of finely chopped pickled vegetables to achieve a similar flavor profile.
The delicious broth for these noodles is a blend of Asian pantry staples like soy sauce, sesame oil, and chili oil. Vegetable stock is used to add depth to the dish, but you can use any broth you like if you are not specifically trying to make this a fully plant-based dish.
Step by Step Guide to Making Plant-Based Ya-Cai and Shiitake Mushroom Noodles
Prepare the Topping:
- In a wok, heat 2 tablespoons of cooking oil over medium heat. Sauté ya-cai for a few minutes until aromatic.
- Add minced ginger, garlic, and chopped bell peppers to the wok. Sauté for about 1 minute until fragrant.
- Add the finely chopped shiitake mushrooms, stirring well. Pour in the cooking wine and light soy sauce. Cook on low heat until the ingredients are well combined and the moisture has mostly evaporated. Set aside.
See Also
Grain-Free Mozzarella Pasta
Prepare the Broth
- In a large mixing bowl, create the broth by combining soy sauce, sesame oil, sesame paste, sugar, chili oil, minced garlic, and 1/3 cup of very hot vegetable stock. Carefully mix until combined.
- Divide the broth into two individual serving bowls.
Cook the Noodles:
- Cook the noodles according to the package instructions until al dente.
- Drain the noodles well and reserve some of the noodle cooking water if not using stock.
- Add the cooked noodles to the individual bowls.
Top and Serve:
- Spoon the shiitake mushroom and pepper topping over the noodles in each bowl.
- Garnish with additional chopped scallions and coriander before serving.
Recipe Notes
- Substitute ya-cai with pickled mustard greens or finely chopped pickles if unavailable.
- Adjust chili oil to your preference for heat.
- If vegetable stock is not available, you can use the reserved noodle cooking water as an alternative; ensure it’s hot when added to the seasoning mix.
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Plant-Based Ya-Cai and Shiitake Mushroom Noodles
Total Time: 40 minutes
Yield: 2 servings 1x
Print Recipe
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Description
A delicious plant-based twist on traditional Chinese noodle dishes, using ya-cai, finely chopped shiitake mushrooms and red bell peppers to create an umami-rich and flavorful topping.
Ingredients
Scale
For the Noodles
- 2 portions of fresh or dried dan dan noodles or similar
For the Mushroom Topping:
- 10 shiitake mushrooms, finely chopped
- 1 cup bell pepper, finely chopped
- 2 tablespoons cooking oil
- 1 inch ginger, peeled and minced
- 1 teaspoon chili powder
- 1 cup ya-cai (substitute: pickled vegetables)
- 1 tablespoon cooking wine (optional, replace with water or broth for vegan)
- 1 tablespoon light soy sauce
For the Broth:
- 2 tablespoons soy sauce
- A pinch of salt
- 1 teaspoon sesame oil
- 2 tablespoons sesame paste
- 1/2 teaspoon sugar
- 2 tablespoon chili oil (adjust to taste)
- 1 1/2 cup hot vegetable stock (or water)
- 1 teaspoon minced garlic
- 4 tablespoons chopped scallions and coriander
Instructions
Prepare the Topping:
- In a wok, heat 2 tablespoons of cooking oil over medium heat. Sauté ya-cai for a few minutes until aromatic.
- Add minced ginger, garlic, and chopped bell peppers to the wok. Sauté for about 1 minute until fragrant.
- Add the finely chopped shiitake mushrooms, stirring well. Pour in the cooking wine and light soy sauce. Cook on low heat until the ingredients are well combined and the moisture has mostly evaporated. Set aside.
Prepare the Broth
- In a large mixing bowl, create the broth by combining soy sauce, sesame oil, sesame paste, sugar, chili oil, minced garlic, and 1/3 cup of very hot vegetable stock. Carefully mix until combined.
- Divide the broth into two individual serving bowls.
Cook the Noodles:
- Cook the noodles according to the package instructions until al dente.
- Drain the noodles well and reserve some of the noodle cooking water if not using stock.
- Add the cooked noodles to the individual bowls.
Top and Serve:
- Spoon the shiitake mushroom and pepper topping over the noodles in each bowl.
- Garnish with additional chopped scallions and coriander before serving.
Notes
- Substitute ya-cai with pickled mustard greens or finely chopped pickles if unavailable.
- Adjust chili oil to your preference for heat.
- If vegetable stock is not available, you can use the reserved noodle cooking water as an alternative; ensure it’s hot when added to the seasoning mix.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Wok
- Cuisine: Chinese
Keywords: Vegan Dan Dan Noodles, Shiitake Mushroom Recipe, Vegan Sichuan Noodles, Spicy Vegan Noodles, Plant-Based Dinners, Easy Vegan Meals, Chinese Noodles Vegan, Shiitake Bell Pepper Noodles, Vegan Asian Cuisine, Spicy Noodle Challenge.
