Vegan Glass Noodle Stir Fry Dish
Ingredients
- 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
Preparation
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.
