Stir-fried Vegetarian Rice Noodles

Courtesy of Quick & Easy Asian Vegetarian Recipes

Rice vermicelli is a popular alternative to wheat noodles in vegetarian cooking, and is an excellent choice for those who do not tolerate wheat products well.

Serves 4
Preparation time: 15 mins + 20 mins soaking time
Cooking time: 30 mins

8 dried black Chinese mushrooms, soaked in hot water for 20 minutes
1 teaspoon salt
7 oz (200 g) dried rice vermicelli (beehoon or mifen)
1 tablespoon sesame oil
2 tablespoons oil
1/2 inch (1 cm) fresh ginger, cut into fine shreds
2 cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 cups (200 g) thinly sliced cabbage
1 small carrot, cut into fine strips
1 bunch garlic chives, snipped into lengths
1 tablespoon vegetarian mushroom oyster sauce (see note below )
1 cup (50 g) bean sprouts, washed and trimmed
1 teaspoon freshly-ground black pepper
1 red finger-length chili, sliced, to garnish
2 limes, cut in wedges

1. After soaking the mushrooms, remove and discard the stems and slice the caps, reserving the soaking liquid. Set the mushrooms aside.

2. Bring a pot of water with the salt to a full boil, and add the rice vermicelli. Cook for exactly 3 minutes, then drain. Place the rice vermicelli in a mixing bowl and drizzle with the sesame oil; toss to coat thoroughly and set aside.

3. Heat the oil in a wok until smoking, and add the ginger, garlic, and mushrooms and stir-fry 1 to 2 minutes. Add the soy sauce, sugar, and salt, and stir-fry.

4. Add the cabbage and carrot and stir-fry for 2 to 3 minutes; stir in 3 tablespoons of the reserved mushroom water and cook for 2 to 3 minutes more.

5. Add the garlic chives and vegetarian mushroom oyster sauce and stir-fry for 2 minutes, then add the bean sprouts and stir-fry for 1 more minute.

6. Add the black pepper, stir to distribute evenly, and place the vegetables on the rice vermicelli. Toss to combine, garnish with the sliced chili, and serve with slices of lime.

Vegetarian mushroom oyster sauce is a soy-based sauce that is the vegetarian substitute for regular oyster sauce.

Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.