Vegetarian Stir-Fried Rice Noodles

Welcome to the culinary world, where health meets flavor!  I’m excited to present a vegetarian dish that’s always a crowd-pleaser, especially during temple visits on full moon days.  Imagine stir-fried vermicelli with vegetables and tofu—a nutritional powerhouse packed into a light yet satisfying meal.  The rice vermicelli is soft and fluffy, perfectly complementing the vibrant, fresh vegetables cooked to perfection.  This dish is visually appealing and a harmonious blend of flavors that will delight your taste buds.

Ingredients:

5 oz. dry rice noodles

8 oz. tofu

Vegetables:

4 cups total of the following: Bok choy, carrots, cabbage, three types of red, green, yellow peppers, mushrooms (all cut into bite-sized pieces)

Other spices:

1/2 cup thinly sliced ​​white onion

1 shallot, minced

2 garlic cloves, minced

Sauce ingredients:

1 tbsp soy sauce

1 tsp each of sugar, salt, and vegetarian seasoning vinegar

1/8 black pepper

1/8 Korean chili powder

1/4 cup water

Other items:

Green onion, chopped

Cilantro, chopped

Directions:

Fry tofu until golden brown, cut into long pieces.

Slice vegetables.

Mix the sauce mixture to stir-fry the noodles.  Stir well to dissolve.

Soak the rice noodles in hot water for 6-7 minutes or blanch until soft.  Remove, rinse, drain, and mix with cooking oil to prevent sticking and keep them shiny.

Sauté onions and garlic, add vegetables (carrots, cabbage, bell peppers, and onions), pour 1/2 of the sauce, and stir-fry over high heat until cooked.  Add fried tofu and stir-fry until flavored.  Scoop out and set aside.

Add a little more oil to the dish.  Reduce heat to low, add 1/2 of the remaining sauce to the pan, and stir-fry evenly.  Add rice noodles and stir-fry until the seasoning is evenly mixed into the noodles. After 2-3 minutes, add cooked vegetables and stir-fry until the seasoning is absorbed.  You can season to your family's taste.  Add chopped green onions and coriander on top.