Vermicelli Noodle Stir-Fry (炒米粉), recipe by only takes 20 minutes. . Check out…

Vermicelli Noodle Stir-Fry (炒米粉), recipe by @hannah__chia
only takes 20 minutes.
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STIR-FRIED VERMICELLI NOODLES 炒米粉
4 small bundles (5.5 oz / 160g) dried glass noodles (sweet potato or mung bean vermicelli)
half a small head of cabbage, shredded (about 4 cups)
1 medium carrot, peeled and julienned, or cut into ribbons
2 tbsp light soy sauce*
1 tsp dark soy sauce
1 tsp black vinegar*
1 tsp sugar
1/2 cup water
1/2 tsp ground white pepper
2–3 tbsp vegetable oil
4 cloves garlic, minced
1/2-inch thumb of ginger, julienned
3 scallions, white parts only, sliced into thin strips (reserve green part for garnish)
2 tsp sesame oil
salt to taste
optional: 5 oz pressed tofu or thawed frozen tofu, sliced into thin strips
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In a large bowl, soak the vermicelli noodles in cold water for 10 until softened. Drain and set aside. Prepare the stir-fry sauce by whisking together soy sauce, black vinegar, white pepper, sesame oil, sugar, and water. Heat vegetable oil in a wok or large pan over medium-high heat, and stir-fry the garlic, ginger, and white parts of scallion until fragrant. Add the shredded cabbage and julienned carrots, and cook for 2-3 minutes, until vegetables are slightly wilted. Give the sauce a whisk and pour it into the wok, then add the vermicelli and the tofu (if using). Toss with a pair of tongs or spatula until seasonings are absorbed (lower the heat/add additional if the noodles are cooking too quickly). Salt to taste and top with reserved green parts of scallions for garnish. Transfer to a serving dish and serve hot.
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