I have many friends who are either vegetarian or gluten-free. I’ll be trying to mark on my recipes how to adjust them for different diets, but this Vegetarian Chinese Rice Cake Noodle Recipe is one I thought needed to have a separate post. It’s such a rich and flavorful dish, you won’t even miss the meat or wheat.
Vegetarian Chinese Rice Cake Noodle Recipe
- 1 package Rice Ovalettes
- 1 Tbl Sesame Oil
- 5 cups Mixed Chinese Leafy Greens (Any combination of Napa Cabbage, Bok Choy, Mustard Greens, etc)
- 1/2 bunch Green Onions
- 1/2 bunch Fresh Cilantro
- 1/4 cup soy sauce
- 1/4 cup Oyster Flavored Sauce (Be sure to get vegetarian sauce, some have chicken flavoring in them — oysters are in the sauce
- 1 Tbl Sugar (optional — depends on how sweet the oyster sauce is)
- 1/2 cup Vegetable Broth
In large colander, rinse the rice ovalettes and separate them so they aren’t sticking together. Chop vegetables and set aside.
In small bowl, mix soy sauce, oyster sauce, sugar and vegetable broth. Set aside.
In large wok or pan, add Sesame Oil and all the vegetables to pan and cook until about 1/2 in size.
Add rice ovalettes and sauce mixture to vegetables. Cook on high heat, stirring frequently, for about 10 minutes or until most of the liquid is absorbed. There will be a nice sauce remaining. Remove from heat and serve as a meal or as a side dish.
Make it Vegan by changing the type of sauce. Maybe using a vegetarian hoisin sauce.