Vegan Taiwanese Oyster Mushroom Noodles

Ingredients

• about 450 g Oyster Mushrooms
• about 450 g Vegan Noodles
• 3 tablespoons Soy Sauce
• 2 tablespoons Shaoxing Wine (Vegan)
• 1 tablespoon Sesame Oil
• 1/2 cup Vegetable Broth
• 3 cloves Garlic
• 1 teaspoon Ginger
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 2 stalks Green Onions

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

Instructions

1. 1Place a 30.48 cm skillet or wok over medium heat. Add the 1 tablespoon of sesame oil and heat until it shimmers, about 1 minute.
2. 2Add the 3 cloves of minced garlic and the 1 teaspoon of grated ginger to the hot oil. Stir constantly for 30 seconds until fragrant, being careful not to burn them.
3. 3Add the about 450 g of oyster mushrooms to the skillet. Cook, stirring occasionally, for 5-7 minutes, until they have softened and started to turn golden brown.
4. 4Pour in the 3 tablespoons of soy sauce, the 2 tablespoons of Shaoxing wine (vegan), and the 1/2 cup of vegetable broth. Bring the liquid to a gentle simmer.
5. 5In a small bowl, whisk together the 1 tablespoon of cornstarch and the 2 tablespoons of water until smooth, creating a slurry. Pour this slurry into the simmering sauce in the skillet. Stir continuously for 1-2 minutes until the sauce thickens to coat the back of a spoon.
6. 6Add the about 450 g of vegan noodles to the skillet with the sauce. Toss gently to coat all the noodles evenly with the thickened sauce. Cook for 1-2 minutes to heat the noodles through.
7. 7Thinly slice the 2 stalks of green onions. Divide the sauced noodles among serving bowls and garnish with the sliced green onions before serving.

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