Malatang (Meat-Free)
Order at the restaurant. Use just one strand each of vermicelli and glass noodles. Eat only the solid ingredients.
Ingredients
Main ingredients
- White wood ear mushrooms (boiled) 100 g
- Fenmoza vermicelli 15 g
- Wide Chinese glass noodles 15 g
- Wood ear mushroom 1 serving (cooked, 1/2 cup)
- Dried tofu sticks (fu zhu) 40 g
- Frozen octopus balls 12 g
- Firm tofu (frozen tofu) 8 g
- Fried tofu puffs 10 g
- Bamboo shoots (boiled) 30 g
- Fresh lotus root 35 g
- Fresh mung bean sprouts 30 g
- Cilantro (fresh) 30 g
- Fresh bok choy 50 g
- Baby napa cabbage 2.5 piece
Seasonings/Sauce
- Malatang sauce 25 g
Nutrition summary
Carbohydrates
62.47 g
48%
Protein
31.71 g
24%
Fat
16.07 g
28%
Cooking steps
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1
Cut vegetables, tofu, and mushrooms into bite-sized pieces.
-
2
Add malatang base sauce and water to a pot and bring to a boil.
-
3
When boiling, add the prepared vegetables, tofu, and mushrooms.
-
4
Add the noodles and cook until done.
-
5
Add malatang sauce and spices to taste.
-
6
Once all ingredients are cooked, serve in a bowl.
