Pasta is a popular ingredient because it contains a high amount of starch, is very easy to eat, delicious, and can be made into many attractive dishes. Let’s explore 2 vegetarian recipes for pasta cooked with mushrooms and vegetables at home with the Cooking section of TasteVN!
1. Pasta cooked with mushrooms and vegetables
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Pasta cooked with mushrooms and vegetables Serves 2
Dried pasta 400 gr Carrot 1 piece White cabbage 1 piece White king oyster mushrooms 100 gr Straw mushrooms 100 gr Lettuce 1 stalk Green onions 1 sprig Cilantro a little Vegetarian oyster sauce 1 teaspoon Rice washing water 500 ml Vegetarian seasoning 1 tablespoon Minced shallots 1/2 tablespoon Cooking oil 1 tablespoon Common spices a little (salt/ sugar/ monosodium glutamate/ pepper)
How to choose fresh ingredients
How to choose delicious straw mushrooms
- Choose straw mushrooms that are whole, have the characteristic aroma of mushrooms, are round in shape, and still have buds.
- Prefer straw mushrooms that are black or gray in color as they are tastier than the white ones.
- Avoid choosing mushrooms with caps that have fully opened and have a foul smell.
- Cooking noodles with vegetables and mushrooms is a dish where you can freely create, combining various types of mushrooms such as fat mushrooms, shiitake mushrooms, chicken leg mushrooms,… as you wish to create your own favorite flavor.
See details: How to choose fresh mushrooms
How to choose fresh carrots
- Fresh carrots should have a moderate size, elongated shape towards the tail, smooth skin, feel firm and slightly hard when held.
- Choose carrots that are bright, dark orange in color, with green leaves still fresh and tightly attached to the root.
- Avoid choosing carrots with wilted tops, bruised stems, slimy parts, dark spots, and feel soft when pressed.
- Avoid choosing overly large carrots with thick, large leaves and shoulders because they are old, containing more fibers and fewer nutrients.
See details: How to choose fresh carrots
How to choose fresh white radish
- It is best to buy medium-sized, elongated white radishes towards the tail. Radishes with a thick tail often have a bland taste.
- Choose white radishes that still have their stems and roots; opt for those with fresh stems, as these are freshly harvested radishes.
- Avoid white radishes with rotten stems while the skin is still shiny, as these radishes have been injected with preservatives.
How to make vegetarian mushroom and vegetable noodles
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Prepare the ingredients
For the straw mushrooms and enoki mushrooms, cut off the stems and any damaged parts, soak them in rice water with a little salt for about 10 minutes to clean and whiten the mushrooms. Then rinse with water and let them drain.
Chop off the roots of the green onions and cilantro, wash off any dirt, and let them drain before chopping them finely.
Peel the carrots and white radish, cut off the tops, wash them clean, and chop into bite-sized pieces.
Separate the lettuce leaves, soak in salt water, and rinse well with water.
Tip: To prevent the enoki mushrooms from breaking apart and losing nutrients when washing, keep them in their bag and only cut the stems without taking the mushrooms out. Turn the bag upside down, add water, and gently squeeze the mushrooms to avoid crushing and separating them. Wash the mushrooms about 2 – 3 times until they are clean and intact, then take them out and let them drain.
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Cooking the broth
Place a pot on the stove with 1 tablespoon of cooking oil, wait for the oil to heat up, then add chopped shallots and sauté until fragrant and slightly golden. Add about 2 liters of water to the pot (for 2 servings). Add the white radish to the pot and season the broth with 1 teaspoon of vegetarian oyster sauce, stirring well to dissolve the oyster sauce, and boil the water on high heat.
When the water boils vigorously, simmer the white radish for 15 minutes, then add the carrots and cook for another 10 minutes. Use the end of the chopsticks to pierce through the carrot and radish; when they are soft, add the mushrooms and cook for an additional 5 minutes.Season the broth with 2 teaspoons of salt, 1.5 tablespoons of sugar, 1 tablespoon of vegetarian seasoning, 1 teaspoon of monosodium glutamate, and a little pepper.
When the broth is boiling vigorously and all the ingredients are tender, taste and adjust the seasoning of the broth one last time, then turn off the heat.
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Blanching noodles
Dry noodles you bought should be rinsed briefly with water, then place the noodles in a large bowl and soak them for about 10 minutes.
Put a pot of water on the stove over high heat with a little salt and a bit of cooking oil, then add the noodles and boil for about 15 minutes.
After 15 minutes, remove the noodles to check; if they have expanded and are soft, turn off the heat, take the noodles out to drain, and mix them with a little cooking oil so the noodles do not stick together.
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Completion
When eating, place an appropriate amount of noodles in a bowl along with a little chopped scallions and coriander, a few lettuce leaves, add mushrooms, carrots, and radishes, and pour in a spoonful of hot broth. Finally, sprinkle a bit of pepper and scallions on top to make the dish more appealing. Now a bowl of hot, delicious noodles is ready to enjoy.
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Final product
A steaming bowl of noodles is presented with a full array of vegetables and mushrooms, topped with appealing scallions and coriander. The noodles are blanched to a soft but firm texture, enjoyed with juicy carrots and radishes that are sweet and fragrant. The broth is seasoned just right, with a light sweetness from the natural flavors of the radishes and carrots, combined with the fragrant and sweet taste of mushrooms, giving a light and delicate flavor to the dish.
This is a simple dish, easy to make and eat, suitable for all family members.
2. Vegetarian Mushroom Noodle Soup
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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Vegetarian Mushroom Noodle Soup Serves 2 people
Dry noodles 400 grams Lemongrass 2 stalks Pineapple 100 grams Tomato 2 pieces Shiitake mushrooms 50 grams Straw mushrooms 200 grams Lemon juice 2.5 tablespoons Seasoning A little (chili sauce/sugar/vegetarian seasoning/vegetarian fish sauce/salt/Korean chili powder)
Tools needed
Ingredient images
How to make Vegetarian Mushroom Noodle Soup
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Prepare the mushrooms
After purchasing the shiitake mushrooms, soak them in warm water for about 10 minutes to rehydrate, then clean them, cut off the stems, and slice them into bite-sized pieces.
For the straw mushrooms, cut off the stems, wash them thoroughly with water, then soak them in a diluted saltwater solution for about 10 minutes. Next, rinse them again with clean water and drain.
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Prepare other ingredients
Wash the lemongrass with water until clean, use a knife to cut it into pieces about 4 fingers long, then crush it with a knife.
Wash the tomatoes and then cut them into wedges. Similarly, peel the pineapple, wash it clean, and also cut it into wedges.
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Sauté the ingredients
You place a pot on the stove and add a little cooking oil, wait until the oil is hot, then add the lemongrass, pineapple, tomatoes, shiitake mushrooms, and straw mushrooms that have been prepared into the pot.
Sauté gently for about 5 minutes to slightly cook the ingredients.
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Cook the broth
Then, add 1 liter of water to the pot and continue to boil.
At the same time, mix 2 tablespoons of chili sauce, 2.5 tablespoons of lemon juice, 3 tablespoons of sugar, 1 tablespoon of vegetarian seasoning, 1/2 teaspoon of salt, and 1 teaspoon of Korean chili powder in a bowl and stir well to dissolve all the seasonings.
Wait until the broth boils, then add the mixed seasonings to the pot along with 1 tablespoon of vegetarian fish sauce and a few kaffir lime leaves to finish cooking the broth.
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Boiling noodles
You place a pot on the stove, add 1 liter of water, and bring it to a boil. Next, add the noodles to boil with 1/2 teaspoon of salt until the noodles are cooked, then take the noodles out.
To make the noodles more delicious, after boiling, you should rinse the noodles with cold water and let them drain!
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Final product
Place the noodles in a bowl, then ladle the broth and ingredients on top, adding a little fresh herbs, chopped green onions, and sliced chili to enjoy.
The vegetarian mushroom noodle dish, once completed, has an attractive and eye-catching color. The dish has a strong aroma, with a broth that is sour, spicy, and sweet.
The soft-cooked noodles combined with the naturally chewy and sweet mushrooms are not only delicious but also provide nutritional value.
See more
Above is a guide article on 2 ways to make vegetarian noodles with mushrooms and vegetables, sweet, appealing, just a few simple steps that anyone can do at home. Wishing you success with this recipe!
*Source of the recipe and images shared from Facebook: Như Hà Nguyễn & Tiktok Bếp chay XANH!
