Weekly Buddhist Diet: Stir-Fried Pickled Greens with Glass Noodles

Week 2 of November 2026

Summary:

This northern Chinese dish combines tangy pickled greens with springy glass noodles, shiitake mushrooms, and carrot. The noodles absorb the savory-sour flavor and remain pleasantly chewy.

Pickled greens can be high in sodium, so rinse them briefly and season cautiously. Mushrooms and carrots add vegetable variety.

Ingredients:

· Vegetarian pickled mustard greens 300 g
· Dried glass noodles 120 g
· Fresh shiitake mushrooms 120 g
· Carrot 60 g
· Ginger 10 g
· Light soy sauce 1 tbsp
· White pepper a pinch
· Sesame oil 1/2 tsp
· Vegetable oil 1 tbsp
· Water 120 ml

Instructions:

1. Soak the noodles
Soak until flexible, cut into manageable lengths, and drain.

2. Prepare
Rinse and squeeze the pickled greens; slice the mushrooms and shred the carrot.

3. Sauté
Cook ginger and mushrooms in oil until fragrant.

4. Add vegetables
Add the pickled greens and carrot and stir-fry for 2 minutes.

5. Braise briefly
Add noodles, soy sauce, and water. Cover and cook for 3–4 minutes.

6. Finish
Uncover, reduce the liquid, and add white pepper and sesame oil.

Plant-Based Wellness Tip

Taste the pickled greens before seasoning because sodium levels vary. Do not oversoak or overcook the noodles.

Eat healthy, enjoy plant-based meals every week!