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.
This recipe is not vegetarian. True vegetarians do not eat fish, and therefore do not eat fish sauce.
This recipe is not vegetarian. True vegetarians do not eat fish, and therefore do not eat fish sauce because it contains fish.