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1 package dried chow fun noodles (hula brand)
shitake mushrooms (don't forget to soak them first, julienned)
carrots and onions julienned
broccoli and zucchini cut into bite size pieces
1 can water chestnuts (the ones already sliced)
hijiki (dried black looking seaweed)
oil for stir frying
sesame oil for drizzling when everthing is pau cooked.
grated ginger and garlic (according to taste)
2T shoyu (i guess you could sub bragg's amino acids, but i don't know)
1T vegetarian style oyster sauce (if no more, use regular)
boil noodles until al dente. you have to keep checking on them. app. 9 minutes. rinse in cold water and drain. set aside.
saute the garlic and ginger (do not burn) for app. 1-2 minutes in the oil. add the shoyu or bragg's and oyster sauce. mix until well blended. stir fry all the veggies until al dente. add the cooled noodles and heat through. drizzle with sesame oil (don't over do it) and then toss in the hijiki at the end.
if anyone wants a good chicken adobo recipe. let me know. dat buggah is broke da mout good!
oh, and by the way, i checked out the link to some of your favorite okazu-ya. mine wasn't mentioned, but it was in donovan's book. also, someone mentioned being a private school girl, sacred hearts? me, too.
shitake mushrooms (don't forget to soak them first, julienned)
carrots and onions julienned
broccoli and zucchini cut into bite size pieces
1 can water chestnuts (the ones already sliced)
hijiki (dried black looking seaweed)
oil for stir frying
sesame oil for drizzling when everthing is pau cooked.
grated ginger and garlic (according to taste)
2T shoyu (i guess you could sub bragg's amino acids, but i don't know)
1T vegetarian style oyster sauce (if no more, use regular)
boil noodles until al dente. you have to keep checking on them. app. 9 minutes. rinse in cold water and drain. set aside.
saute the garlic and ginger (do not burn) for app. 1-2 minutes in the oil. add the shoyu or bragg's and oyster sauce. mix until well blended. stir fry all the veggies until al dente. add the cooled noodles and heat through. drizzle with sesame oil (don't over do it) and then toss in the hijiki at the end.
if anyone wants a good chicken adobo recipe. let me know. dat buggah is broke da mout good!
oh, and by the way, i checked out the link to some of your favorite okazu-ya. mine wasn't mentioned, but it was in donovan's book. also, someone mentioned being a private school girl, sacred hearts? me, too.
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