(Yields: 3 bowls, Serving: 3, Prep time: 5 mins, Cook time: 20 mins)
- 2 tablespoon olive oil
- 1 large bok choy
- 1 packet of rice noodles
- A handful of shredded carrot
- 1/2 packet vegetarian chicken (or soy protein/soy nuggets)
- 5 dried shiitake mushrooms, soaked overnight
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion flakes
- 1 teaspoon superior pickle sauce
- 1/4 teaspoon paprika
- 1/4 teaspoon ginger powder
- 1 tablespoon water
- 1/2 teaspoon tabasco (optional)
- 1 tablespoon soy sauce
- A sprinkle of pepper
Drain and rinse shiitake mushrooms, throw out all the water it was soaked in.
Soak the rice noodles in the frying pan.
Start boiling the water. Be sure to turn off the stove when the noodles are relatively soft, before the water boils. Otherwise, it will break easily.
Chop shiitake mushrooms in small dice, bok choy into pieces separating the stems and leaves and shallot into long slices.
Put oil in pan and cook shiitake mushrooms until fragrance comes out.
Add carrot sticks and cook for about 3 minutes.
Add bok choy stems (the light green parts) and cook for about 5 minutes.
If the noodles are soft, turn the stove off, drain the water and rinse the noodles with cold water.
Add rice noodles (if it’s too large, you may like to cut it first) and vegetarian chicken (or soy protein) and stir for about a minute.
Add all the spices, including the salt, soy sauce, pepper, garlic powder, onion flakes, pickle sauce, paprika and ginger and tabasco and stir for a further minute.
Finally, add the bok choy leaves and cook for about 5 minutes until the leaves are dark green.
If you’re not sure if bok choy leaves are cooked or not, I recommend tasting it.