Vegetarian Rice Noodles Recipe
This rich and colorful vegetarian rice noodles is substantial enough to serve on its own. Perfect when served with chilli sauce.
Prep time: 25 minutes
Cooking time: 5-7 minutes
Serves 4-6
Vegetarian Rice Noodles Ingredients:
250g rice vermicelli
100g fried bean curd (tofu)
8 dried mushrooms (Chinese)
2 tbsp oil
1 medium peeled carrot cut into thin shreds
3 cloves chopped garlic
1 1/2 inch piece of grated ginger
1/2 red pepper cut into fine stripes
100g green beans cut into short lengths
Chilli Sauce or any commercial sauce for serving
1 cup finely chopped cabbage
1 cup bean sprouts + a handful extra to garnish
1 tbsp fish sauce
2 tbsp soy sauce
2 tsp soft brown sugar
Vegetarian Rice Noodles Cooking Instructions:
1. Cut the bean curd into small cubes. Soak the dried Chinese mushrooms in hot water for 20 minutes then drain and slice.
2. In a heatproof bowl, pour boiling water over the rice vermicelli then soak them for about 1-4 minutes until soft. Drain.
3. Heat a wok or a large heavy-based frying pan. Add the oil. Add the garlic, ginger and bean curd when very hot. Stir-fry for 1 minute. Add the carrot, beans, capsicum strips and mushrooms then stir-fry for another 2 minutes. Add the sauces and sugar then toss well. Cover and steam for 1 minute.
4. Add the vermicelli, bean sprouts and the rest of the ingredients, but a few tablespoonsful of cabbage only. Toss, cover and steam for 30 seconds. Arrange noddles on a serving platter. Garnish with bean sprouts and remaining cabbage. Serve with chilli sauce.