In this carb-and-sugar laden blog, I managed to spot one dish that we enjoy often, that is gluten-free. Vermicelli noodles are made of rice flour and not as starchy as other type of noodles. It is the go-to choice for the health conscious.
This type of thin and whitish strain of noodles are sold in dried form and they need to be soaked briefly to hydrate. By itself, as all noodles are, they are pretty tasteless. What makes them stand out from other noodles are that they have that al-dente bite to them. They soak up all the sauces and the soups like some kind of sponge.
Back to the origin of the vegetarian-style stir fry, my mother has certain days of the month where we don’t eat meat. She is a devoted Buddhist. During these days, she prepares vegetarian dishes and places them in little red bowls. They are then arranged on the praying altar to honor our ancestors. These are very quick and simple to prepare. This is one of them that repeats itself very often in our kitchen.
Get some dried vermicelli and soak them in cold water to hydrate. Drain on colander and set aside for later use.
Chop up some vegetables. Shredded carrots for red, sliced green beans for green and beansprouts for white. Beautiful colors. Substitute with other vegetables, but try to choose the ones that stir-fry well and hold its shape and colors.
For the extra crunch, slice up some cabbage. And green mustard cabbage, that is the must-have in any type of noodle dishes.
Heat up some cooking oil in a big wok. Or non-stick pan that can hold the amount of noodles you are going to cook. There will be some serious tossing action so some extra space would be nice.
When the carrots slightly wilted, add green beans and cabbage.
Toss in the green cabbage.
Add in soaked vermicelli and season with pepper, salt and soy sauce. Sesame sauce would be nice too.
Lastly, add beansprouts. When this is added, you will need to work quickly and mix everything well. The vegetables will become too soggy after this point if over-cooked.
A little tip for you, it is almost impossible to use only spatula while stir-frying after the vermicelli is added. We used pasta ladle, that shaped like bear’s paw. Coupled with spatula, the vermicelli and the other ingredients would be nicely mixed with less work.
Vegetarian Vermicelli Stir Fry
500 g dried rice vermicelli, soaked for 1 hour
1/4 cup cooking oil
1 carrot, grated coarsely
100 g green beans, sliced thinly
100 g cabbage
50 g green mustard cabbage
1 tbsp salt
1/2 tsp pepper
1 tbsp soy sauce
250 g bean sprouts
Heat oil in a big wok. Stir-fry grated carrot quickly for one minute.
Toss in cabbage and green beans. Cook for a couple of minutes until the vegetables slightly cooked.
Add green cabbage and stir-fry quickly.
Add vermicelli and mix well.
Season with salt, pepper and soy sauce. Stir fry for two more minutes.
Remove from heat and serve warm.