Pad Woon Sen Glass Noodle Stir Fry
Ingredients
- 4 oz Mung Bean Vermicelli Noodles
- 3 cloves Garlic, minced
- 1/2 small Onion, cut into half moons
- 2 Green Onions, sliced into 2-inch pieces
- 1 Carrot, julienned
- 1 1/2 cups Napa Cabbage, chopped
- 1 medium Tomato, cut into wedges
- 3 oz Organic Cooked Tofu, cubed
- 6 oz Just Egg
- 1 1/2 Tbsp Oil for cooking (mix of grape seed and toasted sesame oil)
Cooking sauce
- 2 Tbsp Vegan Oyster Sauce
- 2 Tbsp Dark Soy Sauce
- 1 Tbsp Light Soy Sauce
- 2 tsp Vegan Fish Sauce
- 2 tsp Toasted Sesame Oil
- 1 1/2 tsp Sugar
- White Pepper to taste
- 2 Tbsp Water
Preparation
Make the sauce by combining all of the ingredients and set aside.
Soak the vermicelli noodles in a large bowl of warm water for 10 minutes, then drain and cut them roughly with scissors to make them easier to eat.
In a large sauté pan, scramble the vegan egg and remove it from the pan and set aside.
In the same pan, sauté the onion until translucent, then add the garlic and cook until fragrant.
Add the carrots and cabbage to the pan and cook for a few minutes, then add the green onion and continue cooking while stirring occasionally.
Add the tofu and tomato and continue to cook for a few minutes.
Add the drained and cut noodles and cook for a minute or two, then add the sauce and mix well to coat everything.
Add the scrambled egg and cook until everything is well coated and heated through, then serve with sriracha or sambal.
Tips
Avoid soaking the noodles longer than 10 minutes as they can begin to break down.
If using regular tofu instead of precooked, sauté it separately for a softer texture before adding or add it in now for the same effect.
