Craving a quick, flavorful, and satisfying meal that's also vegetarian? Look no further than this delicious dry noodles recipe! Packed with vibrant vegetables and a savory sauce, these noodles are perfect for a weeknight dinner or a satisfying lunch. Forget complicated recipes and lengthy prep times – this dish is surprisingly easy to make, using readily available ingredients you probably already have in your pantry. It's the ideal solution for busy individuals and families alike, offering a healthy and exciting alternative to takeout.
This recipe delivers a delightful balance of textures and tastes, with perfectly cooked noodles coated in a rich, umami-laden sauce. Get ready to elevate your noodle game! Ready to learn how to create this culinary masterpiece? Let's dive into the step-by-step process.
Tools Needed
- Pot
- Pan
- Bowl
Ingredients
- Dry or fresh noodles
- Bean sprouts
- Chives
- Cilantro
- Vietnamese coriander
- Vegetarian minced meat
- Mushrooms (optional)
- Sugar
- Vegetarian seasoning
- Ground pepper
- Vegetarian oyster sauce
- Chili sauce
- Cooking oil
- Soy sauce
- Water
- Coriander stalks
- Pickled radish
- Squash
- White radish
Step-by-Step Instructions
Step 1. Prepare Ingredients & Noodles
- Boil water and blanch the noodles until soft. Add a little cooking oil to prevent sticking if not eating immediately.
- Blanch bean sprouts and chives.
- Soak dried vegetarian minced meat in water for 15-20 minutes before using.
- Cook coriander stalks, pickled radish, squash, and white radish for 30 minutes. Season to taste.
Step 2. Cook the Sauce and Toppings
- Fry bean sprouts and chives in oil until golden brown.
- Stir-fry vegetarian minced meat with some stems until fragrant. Add seasoning water (sugar, vegetarian seasoning, chili sauce).
- Add ground pepper and cilantro to the minced meat.
- Saute until fragrant, then add vegetarian oyster sauce, soy sauce, chili sauce, and water. Adjust to taste. Boil and season with sugar, vegetarian seasoning, and pepper.
- Add chopped cilantro and coriander to the sauce, mix well.
Step 3. Prepare the Soup (Optional)
- Cook coriander stalks, pickled radish, squash, and white radish for 30 minutes. Season to taste.
Step 4. Assemble and Serve
- Put noodles, bean sprouts, chives, and toppings in a bowl. Add soup and a little water. Mix.
- Pour the sauce over the noodles, mix well, and enjoy!
Read more: Authentic Vietnamese Fish Noodle Soup (Bun Ca Nuc) Recipe
Tips
- You can use other types of cha chai (vegetarian meat substitute) or add pork slices, minced meat, or mushrooms as toppings.
- Adjust the amount of chili sauce to control the spiciness.
- Adjust the amount of sugar to control the sweetness.
Nutrition
- Calories: approximately 350-500
- Fat: 15-25g
- Carbs: 50-70g
- Protein: 10-15g
FAQs
1. Can I use different vegetables in this recipe?
Absolutely! Feel free to substitute your favorite vegetables like broccoli, bell peppers, or mushrooms. Just adjust cooking times as needed.
2. What kind of noodles work best?
Egg noodles, wheat noodles, or even rice noodles will work well. Choose your favorite type!
3. Can I make this recipe ahead of time?
Yes, you can prepare the sauce and vegetables in advance. Cook the noodles just before serving to prevent them from becoming soggy.
This Vegetarian Dry Noodles recipe is a testament to how simple, quick meals can also be incredibly flavorful and satisfying. Enjoy this versatile dish as a quick weeknight dinner, a packed lunch, or a tasty side to your favorite protein. Happy cooking!