Weekly-Buddhist-Diet
Mushroom and Bok Choy Noodles
Ingredients:
· Shiitake mushrooms (fresh or dried) 6–8 pieces
· Baby bok choy 150g
· Noodles (dried or handmade) 150g
· Minced ginger 1 tsp
· Light soy sauce 1 tbsp
· Sesame oil 1 tsp
· Vegetable oil 1 tbsp
· Salt to taste
· Toasted sesame seeds a small amount
· Fresh cilantro (optional) to taste
Preparation Steps:
1, Prepare the ingredients (Mushroom pre-treatment):
If using dried shiitake mushrooms, soak them in warm water until soft, remove the stems and slice;If using fresh mushrooms, wash and slice them directly;Wash the bok choy, trim the tough ends, and drain.
2, Blanch the bok choy:
Bring water to a boil in a pot, add a pinch of salt;Blanch the bok choy for 30 seconds until just tender;Rinse in cold water to retain the bright green color, then drain.
3, Cook the noodles:
In another pot, bring water to a boil and add the noodles;Cook over medium heat until done, then rinse under cold water to prevent sticking;Drain well and place in a large bowl.
4, Stir-fry the mushrooms:
Heat a wok and add vegetable oil;Add minced ginger and stir until fragrant;Add mushroom slices and stir-fry, seasoning lightly with salt;Cook until the mushrooms release aroma and the edges start to brown. Turn off the heat.
5, Mix and season the noodles:
Add the stir-fried mushrooms to the noodles;Add the blanched bok choy;Pour in light soy sauce and sesame oil, and mix evenly;Sprinkle with toasted sesame seeds and garnish with cilantro if desired.
Health Tip:
Shiitake mushrooms are rich in polysaccharides and plant protein, while bok choy provides abundant vitamin C and fiber. This noodle dish is low in fat and high in fiber, helping to boost the immune system. Drinking a small glass of warm water before the meal can promote digestion and help better absorb the nutrients in this purely plant-based dish.
