20-Minute Vermicelli Noodle Stir-Fry
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 minutes until softened and 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, lowering the heat or adding additional water 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.
