Vegan vermicelli with vegetables
When you have been falling short on your 5-a-day, this is the dish to bring you up to par. It is bursting with vegetables and our mung bean vermicelli is gulten-free. You're going to shoot all the buzz words out the park with this dish. My friends love it because the texture is remarkable and I usually have to make a lot.
1 roll of mung bean vermicelli, soaked in hot water for 20 minutes (serves 2)
1 bag of Supermarket stir fry vegetables
1 cup of cabbage, julienned
1 carrot, julienned
Half a brown onion, sliced
Handful of bean sprouts
Handful of baby spinach
1 bell pepper, julienned ]
2 lobes of shiitake mushroom, sliced
1 tsp of chopped garlic
1 tbs soya sauce
1 tsp brown sugar
Sweet corn kernels
Spring onions and coriander
- Stir fry mushrooms, garlic, carrots in hot pan with a generous splash of vegetable oil.
- Add all the remaining vegetables and stir fry for 1 minute.
- Add the noodles, 5 tablespoons of water, sugar and the soya sauce.
- Simmer on medium heat until the moisture has reduced by half.
- Remove from heat and let it cool down.
- Serve lukewarm with a few drops of sesame oil, spring onions, coriander and a handful of sweet corn kernels.
This dish is shiny, slippery and umami. Serve it alone and no one will ever ask where the meat is. It's a great lunch-box dish because it doesn't need to be eaten hot. Vermicelli is quite robust against reheating, it doesn't go mushy like wheat noodles. If you're not vegan, feel free to add in some cooked beef or chicken strips.
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