Taiwanese Vegetarian Noodles (without dairy)

Ingredients

• about 450 g Egg noodles (wheat)
• 3 tablespoons Soy sauce
• 1 tablespoon Dark soy sauce
• 2 tablespoons Sesame oil
• 1/2 cup Vegetable broth
• 1 teaspoon Sugar
• 2 cloves Garlic, minced
• 1 cup Shiitake mushrooms, sliced
• 2 cups Bok choy, chopped
• 1/2 cup Carrot, julienned
• 2 stalks Green onions, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cook the about 450 g of egg noodles in a large pot of boiling water until they are tender, about 7-9 minutes. Drain the noodles well and set them aside.
2. 2While the noodles are cooking, prepare the sauce. In a medium bowl, whisk together the 3 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of sesame oil, 1/2 cup of vegetable broth, 1 teaspoon of sugar, and the 2 cloves of minced garlic until well combined.
3. 3Heat a large skillet or wok over medium-high heat. Add the 1 cup of sliced shiitake mushrooms to the hot skillet and stir-fry for 3-4 minutes, or until they begin to soften.
4. 4Add the 2 cups of chopped bok choy and the 1/2 cup of julienned carrot to the skillet with the mushrooms. Continue to stir-fry for another 3-4 minutes, until the vegetables are tender-crisp.
5. 5Add the cooked egg noodles to the skillet with the vegetables. Pour the prepared sauce over the noodles and vegetables.
6. 6Toss everything together gently to ensure the noodles and vegetables are evenly coated with the sauce. Cook for an additional 2-3 minutes, stirring occasionally, until the dish is heated through.
7. 7Serve the Taiwanese Vegetarian Noodles immediately, garnished with the 2 stalks of chopped green onions.

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