Taiwan’s Autumn Comfort Food: Pumpkin Vegetarian Fried Rice Noodles (#南瓜蔬食炒米粉) 🎃

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is more accessible.

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh offers more protein, while chickpeas are budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more affordable.

Soak rice vermicelli in warm water until softened, about 15 minutes.

Drain noodles and set aside.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Add minced garlic and sauté until fragrant, about 1 minute.

Stir in diced pumpkin and cook until tender, about 5-7 minutes.

Add sliced cabbage and carrots, cooking for an additional 3-4 minutes.

Incorporate the drained rice vermicelli and toss to combine.

Pour in soy sauce and sesame oil, stirring to coat evenly.

Add cubed tofu, cooking until heated through, about 3 minutes.

Serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens