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 NoodlesPrepare 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.
