Noodles with White Mushrooms in Lotus Leaves
Main Dishes | Japanese cuisine
⏳ Time
35 minutes
🥕 Ingredients
14
🍽️ Servings
2
Description
Noodles with white mushrooms in lotus leaves
Ingredients
- Rice Noodles - 2.5 oz
- Porcini Mushrooms - 1.9 oz
- Whole egg - 2 pieces
- Dried celery leaves - 4 pieces
- Safflower Oil - 2 spoons
- Baby Corn - 3 pieces
- Carrot - 3 pieces
- Asparagus - 5 pieces
- Soy Sauce - 0 fl oz
- Peanut Sprouts - 0.9 oz
- Chicken Broth - 3 fl oz
- Cilantro - 2 stalks
- Oyster Mushrooms - 0 fl oz
- "Vedan Seasoning" - 0.2 oz
Step by Step guide
Step 1
Cook the rice noodles in boiling water for five minutes and drain in a colander.
Step 2
Cut the white mushrooms into large pieces, divide the carrots and corn cobs into four parts, and halve the tops of the asparagus.
Step 3
Place the dry lotus leaves in a pot of boiling water and blanch them for two to three minutes, turning occasionally.
Step 4
Beat the egg yolks. Heat the wok and pour in half of the yolks. They will almost instantly turn into a thin pancake — you need to fold it in half right on the pan, and then fold it in half again to create an elongated roll, and transfer it to a plate.
Step 5
Splash a teaspoon of oil into the wok, pour in the remaining egg yolks, and immediately stir with chopsticks or a spatula. Once the clumps start to set, add the noodles and mix well.
Step 6
Add the carrot quarters and the second tablespoon of oil, mixing them with the noodles. Gradually, at half-minute intervals, add all the remaining ingredients to the wok, except for the cilantro and the egg pancake, stirring after each addition.
Step 7
Place two lotus leaves, stacked together, flat on a large plate. Remove the asparagus from the wok and place half of the contents from the pan onto the leaves, topping it with five asparagus halves. Fold the edges of the leaves to create an envelope. Repeat with the second pair of leaves.
Step 8
Place the dumpling wrappers in bamboo steamers for dim sum, then set them (no need to cover with lids) in the trays of a regular steamer and cook for fifteen minutes. Turn the leftover egg crepe into thin noodles.
Step 9
Place the baskets with the finished envelopes on plates, use a knife to cut the leaves in a cross pattern, and open them like lotus flowers. Sprinkle with egg noodles and garnish with cilantro.
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