Vegetarian Rice Noodles Recipe

Preparation time: 25 minutes

Total cooking time: 5-7 minutes

Recipe serves 4-6

Ingredients

100g fried bean curd

8 dried Chinese mushrooms

250g rice vermicelli

2 tablespoons oil

3 cloves garlic, chopped

4 cm piece ginger, grated

1 medium carrot, peeled and cut into thin shreds

100 g green beans, cut into short lengths

½ red capsicum, cut into fine strips

2 tablespoons Golden Mountain sauce

1 tablespoon fish sauce

2 teaspoons soft brown sugar

100g bean sprouts

1 cup finely shredded cabbage

50g bean sprouts, extra, scraggly ends removed, to garnish

Chilli sauce for serving

Method

1. Cut beat curd into small sized cubes. Soak dried Chinese mushrooms in hot water for 20 minutes. Drain and slice the mushrooms into small strips.
2. Soak vermicelli in a bowl with hot water. Leave it 1-4 minutes until vermicelli is soft. Drain the water.
3. Heat oil in wok. Add garlic, ginger and bean curd. Stir fry for 1 minute or until fragrant. Next, add in carrot, beans, mushrooms and capsicum strips into wok and stir fry for 2 minutes. Mix in sauces and sugar into and toss together well. Steam for 1 minute.
4. 4. Add vermicelli, bean sprouts and cabbage into wok. Toss well. Cover and steam for 30 seconds.
5. Serve noodles on a plate. Sprinkle and garnish with bean sprouts and cabbage. Serve together with chilli sauce.