Ben Ben noodles from East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing (page 77) by Meera Sodha

  • spring onions
  • pickled gherkins
  • tahini
  • Sichuan peppercorns
  • chilli oil
  • shiitake mushrooms
  • Shaoxing rice wine
  • Chinkiang vinegar
  • choi sum
  • light soy sauce
  • wholewheat noodles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • raybun on February 26, 2021

    Delicious! The mushrooms disintegrated in the processor, next time I’ll be more careful to keep some texture. Tried with shiitake and cremini, no discernible difference.

  • sarahj22 on January 18, 2021

    Slightly weird but delicious. I like the flavour of mushrooms but not the texture, so this was a great way to serve them. They matched beautifully with the creamy noodles. I subbed dark soy sauce for light and found the dish a little too salty, so in future I'll make sure to stick with light soy and/or cut back a bit.

  • grindabod on January 30, 2020

    Absolutely delicious. I added a little bit of fish sauce along with the vinegar as I'm not vegetarian, but honestly I think it would have been super tasty without as well. Gobbled this up in a matter of seconds!

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