Breakfast and brunch, Main course, Noodles, Vietnam, Stir Fry

VEGAN STIR-FRIED VERMICELLI NOODLES

by Thao Le

Vermicelli is a common ingredient in Vietnamese vegetarian cuisine. It is made of tough threads and provides diners with delicious tastes via the meals they may enjoy.

With a version of Vegan Stir-Fried Vermicelli Noodles that is frugal yet tasty and rich, which Anchay.vn and Food Blogger Duong Yen Nhi (Accnhi) present below, it promises to be a great addition to your everyday vegetarian meal. You may also immediately include this meal into your family's menu.

The natural sweetness of cabbage, sweet corn kernels, and mushrooms, coupled with the soft and chewy vermicelli, will undoubtedly satisfy everyone's taste. We invite you to join us in the kitchen as we make this delectable meal.

Total Time

20 mins

Difficulty

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Chinese (Traditional)

Simple Tasty Recipes

Ingredients for 2 Servings

150

grams of Vermicelli
100

grams Gray Oyster Mushroom (shredded)
100

grams of Cabbage (shredded)
1

cup of Corn Kernels
1/2

block of Fried Tofu (cut into bite-sized pieces)
1/2

Carrot (peeled and julienned)
1-3

sprigs of Cilantro (minced)
3

Scallions (minced)
4

tablespoons Soy Sauce
3

tablespoons Cooking Oil
1

tablespoon Chili Sauce
1/2

teaspoon Sugar
1/3

teaspoon Ground Pepper

Time

Preparation Time

15 mins
Cooking Time

5 mins
Total Time

20 mins

Goes Great with

Method

PREPARATION
Vermicelli: In a large bowl, soak the vermicelli noodles in cool water for 10 minutes until softened. Drain and cut with scissors into shorter pieces, if needed.
Bring a large pot filled with 7 cups water to a rapid boil. Add the vermicelli noodles and boil for 2-3 minutes. Stir gently with chopsticks to prevent sticking.
INSTRUCTIONS
Step 1: Prepare sauce
Prepare a small bowl and add 4 tablespoons soy sauce, 1 tablespoon chili sauce, 1/2 teaspoon sugar, and 1/3 teaspoon ground pepper. Whisk thoroughly with a spoon to dissolve the seasoning.
Before stir-frying, combine 2 tablespoons stir-fry sauce with boiled vermicelli, and toss them well to completely absorb the sauce.
Step 2: Stir-fry veggies
To begin, heat cooking oil in a skillet over medium heat. Add minced shallots (or leeks) and stir until fragrant.
After that, stir-fry veggies like mushrooms, tofu, corn kernels and carrots. Stir-fry in the skillet with a tablespoon of stir-fry sauce until the mushrooms and veggies are cooked and seasoned.
After that, add the mixed vermicelli, cabbage, and remaining sauce to the skillet.
Step 3: Final touches
Toss all the ingredients in the skillet over low heat, stirring often so that they can absorb the seasonings equally, until the vegetables are nearly cooked through, then add the finely chopped coriander.
Transfer the meal to a serving bowl, sprinkle some freshly ground pepper on top, and serve.

Notes:

With the collaboration of Anchay.vn and Food Blogger Duong Yen Nhi (Accnhi), we instantly had a light and mild Vegan Stir-Fried Vermicelli Noodles meal, with chewy vermicelli stir-fried with basic veggies and usable. Serve with breakfast or other meals throughout the day.

Please use cool water to soak the noodles, and don't leave them in there for too long! They'll get soggy and start to fall apart if they absorb too much liquid.

Goes Great with