There’s a Vietnamese restaurant in Footscray that cooks pure vegetarian food. They have some real delicious meals such as wonton soup and rice noodles. Although this recipe is not the same, it’s got a nice flavour to it, similar to a chow mein feel for vegetarians. If you like a bit of warmth, some freshly cut chilli would go down nice with this as a garnish!

Ingredients:

• 1/4 cabbage, roughly chopped
• salt
• white pepper
• 1 tsp ginger minced
• 1 tsp garlic minced
• 2 tbs dry sherry
• 4 button mushroom, sliced
• 125 grams oyster mushrooms
• 1 cup vegetarian chicken
• 2 tbs sesame oil
• 2 tbs soy sauce
• 0.5 cup water
• 1 packet rice noodles, cooked in microwave
• sesame seeds for garnish

Instructions:

1. Heat the cabbage in wok with the pinch salt, pepper, ginger and garlic.
2. Once the cabbage has softened, pour half the water in and simmer the cabbage.
3. Place the mushrooms in the wok and stir in the dry sherry.
4. Pour the remaining water in and add the rice noodles (cooked previously in microwave).
5. Pour the sesame oil and soy sauce.
6. At the last minute, add the chicken stirring and seasoning with taste.
7. Serve with sesame oil and sesame seeds drizzled on top.