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Recipe of the Week: Crisp Noodle & Vegetable Stir Fry

Who knew vegetarian dishes could be exciting?

While shopping idly in a clothing store, I stumbled upon Vegetarian..made simple, a cook book filled with the most delicious vegetarian dishes.  Many people believe that being a vegetarian means you can’t eat anything that has flavor or substance.  My friends I am here to prove you wrong.  This cookbook is filled with recipes to entice your taste buds and bring you into a world of alternate dishes to replace meat for the days you want to eat light.  If you’re a foodie and chef like us, you’ll surely love this week’s recipe.



Ingredients (serves 4)

  • peanut or sunflower oil for deep frying
  • 4 oz rice vermicelli, broken into 3-inch lengths
  • 4 oz green beans, cut into short lengths
  • 2 carrots, cut into thin sticks
  • 2 zucchini, cut into thin sticks
  • 4 oz shiitake mushrooms, sliced
  • 1-inch piece fresh ginger, shredded
  • 1/2 small head Napa cabbage, shredded
  • 4 scallions, shredded
  • 3 oz or 1/2 cup bean sprouts
  • 2 tbsp dark soy sauce
  • 2 tbsp Chinese rice wine
  • large pinch sugar
  • 2 tbsp coarsely chopped fresh cilantro


1. Half-fil a won or deep, heavy-bottom skillet with oil.  Heat to 350-375℉, or until a cube of bread brows in 30 seconds.

2. Add the noodles, in batches, and cook for 1 1/2-2 minutes, or until crisp and puffed up.  Remove and drain on paper towels.  Pour off all but 2 tablespoons of oil from the wok.

3. Heat the remaining oil over high heat. Add the green beans and stir-fry for 2 minutes.  Add the carrot and zucchini sticks, sliced mushrooms, and ginger, and stir-fry for 2 minutes.

4. Add the shredded Napa cabbage, scallions, and bean sprouts and stir-fry for an additional 1 minute.  Add the soy sauce, rice wine, and sugar and cook, stirring constantly, for 1 minute.

5. Add the chopped cilantro and toss well.  Serve immediately, with the noodles.

About A.Nikk (185 Articles)
I love food and social media

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