Buddhist Vegetable Noodles

21 mins (prep 1, cooking 20)
24 ingredients
4 servings
Based on a recipe from Terry Durack’s book, Noodle. This is a bit of work because of all the vegetable-chopping, but is well worth the effort, as I think this is fantastic! The recipe intro says, “In China, Buddhist monks go to extreme lengths to create vegetarian food that looks, smells, and even tastes like fish or meat. For me, however, the most successful vegetable dishes in the Chinese repertoire are those that look like vegetables. This is based on a classic Buddhist vegetarian dish that manages to satisfy both aesthetically and gastronomically.”

Categories:  peppers , onions , <-30-mins , main-dish , vegetarian , vegetable , one-dish-meal , chinese , time-to-make , asian ,
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Serving Size (197.32 g)
Servings 4
Amount per Serving
Calories 168.14 Calories from Fat 125.46
% Daily Value *
Total Fat 13.94g 85.78%
Saturated Fat 2.02g 40.49%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 315.19mg 52.53%
Total Carbohydrate 9.94g 13.25%
Dietary Fiber 3.2 g 51.22%
Sugars 4.73 g %
Protein 3.73g 29.88%
Vitamin A 119.07IU% Vitamin C 61.54mg%
Calcium 56.77mg% Iron 1.0mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
small onion, cloves garlic, dried shiitake mushrooms, vegetarian oyster sauce, light soy sauce, green bell pepper, medium carrot, white pepper, dry sherry, fresh chinese egg noodles