Under The Squash Vines

Miến Xào Chay:  Stir Fry Glass Noodles

Ingredients: 

3 coils mung bean vermicelli, soaked in warm water until soft, drained

1 bulb shallot, minced

1 bulb garlic, minced

3-4 Thai chili peppers, chopped

1 stalk lemongrass, remove outer leaves, minced

2 medium carrot, shredded

1/2 head cabbage, chopped

4-5 mushrooms, sliced

1 cup dried bean curds, soaked in warm water to rehydrate, drain

1 bottle Just Egg or 3 beaten eggs, fry, cut into strips

To make the marinade for the bean curds, mix these ingredients to taste:

Mushroom seasoning granules

Sriracha

Vegetarian stir-fry sauce

Soy sauce

Minced shallots and garlic

To make noodle sauce, mix these ingredients to taste: 

Soy sauce

Sriracha

Rice vinegar

Vegetarian stir-fry sauce

Sesame oil

Chili oil

For garnish:

Cilantro

Lime

Fried shallots from the can

Instructions: 

1. Marinade the rehydrated bean curds 15 minutes. Fry until brown.

2. In a wok with oil on medium-high heat, sautée minced lemongrass, shallots, garlic, Thai chili 3 minutes.

3. Add mushrooms and cook 2 minutes.

4. Add cabbage and carrots and cook until soft.

5. Add noodles, bean curds, eggs, and noodle sauce. Mix well.

6. Garnish with cilantro, lime, and fried shallots.