Step into a world of tantalizing flavors and embark on a culinary adventure with this mouthwatering vegetarian satay noodle soup. Just imagine the fusion of creamy, nutty satay sauce dancing together with the delightful swirl of tender noodles, surrounded by a vibrant symphony of colorful vegetables in a steamy, fragrant broth. With each spoonful, you’ll be transported to the streets of Southeast Asia, where satay reigns supreme.
But the magic doesn’t stop there! Not only is this dish vegetarian, but it’s also packed with nutrients and wholesome ingredients such as mushrooms, making it the perfect combination of healthful and heavenly. What are you waiting for! Let’s get into the kitchen with LotusBuddhas to cook satay noodle soup and treat your family!
Preparation: 30 minutes – Processing: 55 minutes – Difficulty: medium
- 150g of abalone mushrooms
- 150g of shiitake mushrooms
- 1 king oyster mushroom
- 1 small cup of minced lemongrass
- 1 small cup of minced chili pepper
- 1 teaspoon of roasted peanuts
- 1 cucumber
- 1 sour star fruit
- 200g of dried flat rice noodles
- 1 teaspoon of vegetable oil
- 1 teaspoon of Korean chili powder
Prompt: You can use dried shiitake mushrooms if you cannot prepare fresh ones. Additionally, you can also use other types of mushrooms according to your preferences and taste.
1. Prepare the ingredients
For fresh shiitake mushrooms, rinse them with diluted saltwater, remove the stems, and wash thoroughly with cold water. Then cut them into bite-sized pieces. Similarly, rinse the abalone mushrooms with saltwater to remove any dirt and wash them again with clean water.
For the king oyster mushroom, clean it in the same way as the two types of mushrooms above, and then slice it into small pieces. Rinse the cucumber and sour star fruit thoroughly with water and cut them into small strips about 4 – 5 cm long.
2. Making the seasoning/spice paste for satay
Add 2 tablespoons of cooking oil to a pot and heat it up. Once the oil is hot, add half of the minced lemongrass and half of the minced chili pepper, and stir well.
Next, add 2 tablespoons of sugar, 1 tablespoon of seasoning powder, 1 teaspoon of vegetable oil, 2 tablespoons of vegetarian fish sauce, and 1 teaspoon of Korean chili powder. Continue to stir well until the mixture becomes fragrant and appealing.
3. Stir-frying the mushrooms
Once everything is fragrant, add all three types of prepared mushrooms to the pot and stir-fry them over high heat to prevent the mushrooms from releasing too much water. When the mushrooms are slightly firm, add about 2 liters of water to the pot and bring it to a boil. The amount of water should not be too much to suit the dish. Once the water boils again, add the remaining minced lemongrass to the pot.
4. Blanch rice noodles
Bring a pot of water to a boil and add 1 tablespoon of cooking oil. When the water is boiling, add the flat rice noodles to the pot and use chopsticks to stir well to prevent the noodles from sticking together.
Blanch the rice noodles for about 1-2 minutes, then use a slotted spoon to remove them from the pot and rinse them immediately with cold water. Then, add a little bit of cooking oil to the noodles in a bowl to prevent them from becoming soft or sticking together when they cool down.
5. Finished product
Place the three types of mushrooms on top of the noodles in the bowl, making sure to leave half of the bowl for the cucumber and sour star fruit. Pour the satay sauce over the dish, adjusting the amount of water based on your preference. However, do not add too much satay sauce. Finally, add the cucumber and sour star fruit for garnish, along with some herbs and a sprinkle of roasted peanuts, and the dish is complete.
Vegetarian satay noodle soup is a very easy dish to make. The crispy and naturally sweet rice noodles combine with the flavor of the mushrooms and the rich, spicy aroma of the broth made from lemongrass and chili peppers. It’s a wonderful dish to enjoy with your family, isn’t it!
Reference: Dien May Xanh