Luo Han—a term that means “Buddha” in Mandarin—is the most common name to include for dishes favored by Chinese vegetarians. This noodle dish symbolizes purification. Look for dried bean curd sticks at your local Asian market. Large sheets of dried tofu skin are not substitutes for the sticks.
- 3 cups vegetable oil for deep-frying, plus 2 Tbs. vegetable oil
- 2 oz. bean curd skin "sticks," cut into 3-inch-long pieces
- 2 oz. bean thread noodles, soaked in warm water until soft, about 20 minutes
- 1 1/2 Tbs. red bean curd paste
- 2 oz. Asian eggplant, preferably roll- cut on diagonal
- 4 oz. lotus root, thinly sliced
- 4 oz. jicama, thinly sliced
- 2 oz. enoki mushrooms
- 2 cups water
- 4 Tbs. low-sodium or regular soy sauce
- 1 tsp. granulated sugar
Heat 3 cups oil in deep saucepan to 325F. Plunge bean curd sticks into hot oil for 2 to 3 minutes, or until golden. Remove from heat with tongs, and drain on paper towels. Set aside.
Steam bean thread noodles over hot water, remove from heat and set aside.
Heat wok over medium heat, and when hot, add oil. Add bean curd paste, and stir-fry about 30 seconds. Add all vegetables.
Stir in water, soy sauce, sugar and bean thread noodles, and cook for 2 to 3 minutes. Remove from heat. Place noodles on bottom of serving dish, and place vegetables on top or around noodles. Alternatively, cook vegetables and noodles separately, but serve together.
- Calories: 520
- Carbohydrate Content: 36 g
- Fat Content: 29 g
- Fiber Content: 8 g
- Protein Content: 21 g
- Saturated Fat Content: 7 g
- Sodium Content: 2600 mg
- Sugar Content: 4 g