Thursday, December 18, 2008

Vegetarian Trishaw Noodle

Have you eaten Trishaw Noodle before? I am not too sure about the history of the Trishaw Noodle in Singapore. My guess is that it is an economical street food. It is a very simple soup noodle and we can hardly find this soup noodles nowadays. I replace Cai Xin with Shanghai Green and meat with Vegetarian Mock Abalone which I still have some left over from the previous dish.

Preparation: 10 mins, Cooking time: 10 mins

Ingredients (serves 1)
° 100g fresh cooked noodle, blanched
° 2 stalks shanghai green
° 2-3 slices carrot
° 1 slice ginger
° 6 vegetarian mock abalone with sauce
° 300ml water
° salt and pepper to taste
° light soy sauce to taste
° 1 teaspoon sesame oil
° some spring onion (optional) for garnish

1. Place the ginger, carrot, water in a pot and bring to a boil.
2. Throw in the noodle, shanghai green, vegetarian mock abalone with sauce and bring to a boil for ½ a minute. Season to taste with salt, pepper, light soy sauce and sesame oil.
3. Garnish with spring onion and serve immediately.


Virginie said...

Very great, we've got all the ingredients in France to make it. Even the mock abalone. I'll try it to give a Singaporian smell in my kitchen.
This recipe also gives me an idea to cook this mock abalone. If I can find it in stores, I don't know so much how to cook it.

a veg*n @ Blog*Spot said...

You are welcome Virginie.

Usually, we just heat it up and serve it with rice.

It can be used for stir-frying vegetables (like cauliflower, snow peas, celery, cucumber etc) or stir-fried noodles.

Alternatively, we can heat it up and add some blanched broccoli and toss well, just thought of this on the spot. Maybe, with silken tofu too, oh, you got my thinking cap on, I going to try that some other days.

Cheers :)

Anonymous said...

Oh, so this is the canned mock abalone which doesn't look anything close to its name.
Any idea why those fried goose pieces are known as fried goose?Don't see any close resemblance to goose...

a veg*n @ Blog*Spot said...

Tough question, haha...

Maybe the skin of the roasted goose! I really don't know the answer :)


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