Date: 08/31/2024 09/01/2024
Location: Star Ocean Meditation Center
Teacher: Otto Huang
Weekly Buddhist Cuisine Menu
Cold Cucumber Mixed Vegan Noodles
Summary:
This is a light and refreshing vegan cold noodle dish, featuring chewy noodles tossed with crisp cucumber and a simple savory dressing, making it a perfect summer meal.
Ingredients:
Thin wheat noodles 150g
Cucumber 100g (shredded)
Red bell pepper 50g (sliced, optional)
Toasted white sesame seeds 1 teaspoon (optional)
Light soy sauce 1.5 tablespoons
Aged vinegar 1 tablespoon
Vegetarian oyster sauce 1 teaspoon (optional)
White pepper powder to taste (optional)
Salt 1/2 teaspoon
Sugar 1/2 teaspoon (optional)
Chili oil 1 tablespoon (optional)
Vegetable oil 1 tablespoon
Water as needed (for boiling noodles)
Instructions:
1. Cook the Noodles:
Bring a pot of water to a boil, add the noodles, and cook according to package instructions (about 3-5 minutes). Drain and rinse under cold water, then set aside.
2. Prepare the Vegetables:
Wash and shred the cucumber, then slice the red bell pepper (if using).
3. Make the Dressing:
In a small bowl, mix light soy sauce, aged vinegar, vegetarian oyster sauce (optional), salt, sugar (optional), and white pepper powder (optional). Stir well.
4. Combine the Ingredients:
Place the cooled noodles in a large bowl, pour in the dressing, add the shredded cucumber and red bell pepper, and toss until evenly coated.
5. Heat and Drizzle Oil (Optional):
Heat vegetable oil in a pan, then mix with chili oil (optional) and drizzle over the noodles for extra fragrance.
6. Serve and Enjoy:
Transfer to a serving plate, sprinkle with toasted white sesame seeds for extra aroma, and enjoy this refreshing and flavorful dish.until done. Then rinse the noodles in cold water.
