Chinese Stir Fry Vermicelli Vegetable Noodles Recipe - Vegan

vermicelli noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is more budget-friendly.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh has more protein and nutrients, while seitan is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a cost-effective alternative.

Soak corn starch vermicelli noodles in hot tap water for 5 to 7 minutes until softened.

Heat sunflower oil in a large wok over high heat until hot.

Add minced garlic and ginger, sautéing until fragrant and slightly browned.

Add sliced red onion and thinly sliced carrots, cooking for a few minutes until tender-crisp.

Incorporate water chestnuts, green bell peppers, bean sprouts, baby corn, bamboo shoots, and shredded white cabbage, cooking in the order of their hardness.

Add sliced zucchini and cook for another minute or so until slightly tender.

Add sliced mushrooms and fresh chili, stirring to combine.

Pour in a splash of sesame oil and a small amount of dark soy sauce, mixing well.

Drain the soaked vermicelli noodles and add them to the vegetable mixture, tossing to combine and cook for 3 to 4 minutes on high heat.

Finish with a sprinkle of sesame seeds and chopped cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens