Had enough of the usual staple foods; pasta, potatoes and rice? Just want something different for lunch or dinner tonight? You have got to try this super, super easy dish. This has to be one of my favourite go-to recipe for a quick one-wok meal. It cooks in no time and is so light and easy, yet so flavoursome. I can’t get enough of the flavours in the broth of this rice vermicelli dish loaded with beautiful ginger, sesame oil, Chinese cooking wine (also known as shaoxing), soy sauce and mushroom sauce. You can also use vegetarian oyster sauce in place of the mushroom sauce which gives essentially the same flavour.
As with many of my recipes, you can easily substitute any ingredients according to your preference. If you prefer egg noodles to rice vermicelli, this recipe will still work just fine. The sweetness of the Chinese cabbage (also known as wombok), goes so well with the savoury Asian flavours in this recipe and I love adding a handful of black fungus (also known as woodear mushrooms) for its crunchy and chewy texture. Also, it’s important in vegetarian dishes to make sure you have a good source of protein, a few delicious eggs and some baby spinach adds great flavour to our rice vermicelli. As usual, where possible, I love tomatoes and it really adds to the flavour of the delicious broth in this dish. So, for an easy midweek one pan/pot meal (in this case, one-wok meal) in under 20 minutes, look no further.