Pad Woon Sen Stir-Fry

1. Soak the mung bean vermicelli noodles in warm water until softened, then drain.

2. In a bowl, mix all the cooking sauce ingredients until well combined.

3. Heat oil in a wok or large skillet over medium-high heat.

4. Add minced garlic and onion, stir-frying until fragrant and lightly golden.

5. Incorporate carrot, napa cabbage, tomato, and other vegetables, cooking until slightly softened.

6. Add tofu and vegan scrambled egg, stirring to combine and heat through.

7. Mix in the drained noodles and pour the prepared sauce over the ingredients.

8. Stir-fry everything together until the noodles are coated and the dish is heated evenly.

9. Garnish with green onions before serving.

Tips

1. For extra spice, serve with sriracha or sambal oelek to enhance the flavors.