VEGAN TOMATO NOODLES

Method

1. Wash all the vegetables with water, let dry. Cut sponge gourd, 1 tomato, small branch of ginger, napa cabbage into small pieces.
2. Cut off the base of enoki mushrooms, wash and let it dry.
3. Chopped 2 fresh lemongrass.
4. Step 1: Frying seaweed Cut seaweed into small square pieces. Add 50 grams breadcrumbs, 80ml water and a little bit of salt to a bowl.
5. Heat up vegetable oil in a pan. While the oil is warming in the pan, take a seaweed and dip it in a breadcrumbs bowl. After that, add the seaweed to the oil and fry golden on each side.
6. Step 2: Cooking broth Boil 1.5l water in the pot, add sponge gourd to the pot and simmer it on medium heat for about 20 minutes. Then take it out.
7. Put a little oil in a pan. Add 1 branch of ginger and 2 finely chopped fresh lemongrass to the pan, add 1 minced tomato and stir-fry it for a few minutes, put this mixture in the broth pot.
8. Add 2 pounded fresh lemongrass, 1 bag of enoki mushrooms to the pot. Cook it for 10 minutes.
9. Step 3: Finishing Cut 1 tomato into 8 pieces, add cut tomato to the pot, spice with 1 tablespoon sugar, 1 tablespoon vegan broth mix, 1 teaspoon salt ( or spice follow your taste).
10. Add minced napa cabbage to the pot and turn off the heat.
11. Sprinkle some culantro, coriander.
12. Served with brown rice noodle and crispy seaweeds.

Find the recipe you want using our search engine