Craving a quick, flavorful, and satisfying meal that's also vegetarian? Look no further than homemade vegetarian rice noodles! This recipe offers a delightful alternative to takeout, showcasing the vibrant tastes of fresh vegetables and aromatic herbs, all while being surprisingly easy to prepare. Forget complicated techniques and lengthy ingredient lists – this recipe prioritizes simplicity and deliciousness, perfect for a weeknight dinner or a weekend brunch. You’ll be amazed at how quickly you can whip up a restaurant-quality dish in the comfort of your own kitchen.
We'll guide you through each step, from prepping the vegetables to perfectly cooking the noodles and creating a harmonious balance of flavors. This simple recipe allows for plenty of customization, so feel free to experiment with your favorite vegetables and sauces. Ready to embark on a culinary journey that's both healthy and incredibly satisfying? Let's dive into the detailed, step-by-step process!
Tools Needed
- Knife
- Cutting board
- Pan
- Pot
- Sieve
- Tray or tabletop
Ingredients
- White radish: 100 grams
- Carrots: 100 grams
- Cassava: 100 grams
- Shallots: 5
- Scallions: 50 grams
- Coriander
- Tofu: 2 pieces
- Vegetarian sausage: 1 piece
- White lingzhi mushrooms: 100 grams
- Rock sugar: 1 tablespoon
- Salt: ½ tablespoon
- Seasoning powder: 1 ½ tablespoons
- Fermented bean curd
- Beetroot: 100 grams
- Water: 200ml + 1 liter for broth
- Tapioca starch
- Turmeric powder: 1 tablespoon
- Galangal powder: 1 tablespoon
- Bean sprouts
- Peanuts
- Cooking oil
Step-by-Step Instructions
Step 1. Prepare Ingredients & Broth
- Cut white radish, carrots, and cassava into thick pieces (0.5cm). Finely chop shallots and scallions.
- Cut tofu into square pieces and vegetarian sausage into diagonal slices.
- Stir-fry shallots until fragrant, then add radish, carrots, cassava, and mushrooms. Stir-fry until fragrant (about 2 minutes).
- In a pot, combine stir-fried vegetables, 1 liter of water, rock sugar, salt, seasoning powder, and coriander roots. Bring to a boil, then simmer for 10 minutes.
- Add vegetarian sausage and green onion roots to the broth. Season to taste.
Step 2. Make the Beetroot & Turmeric Rice Noodles
- Grate beetroot and mix with water (200ml). Let it sit for a few minutes to extract color. Strain the mixture.
- Dip rice paper into beetroot water, then spread a thin layer of tapioca starch on a cutting board. Place the rice paper on the starch, and cut into desired thickness (about 0.5cm). Repeat with turmeric and plain water.
- Boil the noodles until the flour layer is cooked. Add a few drops of oil to prevent sticking.
Step 3. Cook the Tofu
- Fry tofu until golden brown.
Step 4. Serve your Homemade Vegetarian Rice Noodles
- Serve the noodles with broth, bean sprouts, fried shallots, tofu, peanuts, and vegetarian ham.
Read more: Authentic Vietnamese Fish Noodle Soup (Bun Ca Nuc) Recipe
Tips
- Use medium heat when stir-frying vegetables to prevent burning.
- Don't blanch all the noodles at once to prevent sticking.
- Cool the cooked noodles immediately in cold water to prevent them from becoming mushy.
Nutrition
- Calories: Approximately 600-800
- Fat: 20-30g
- Carbs: 90-120g
- Protein: 15-20g
FAQs
1. Can I use different vegetables?
Absolutely! Feel free to substitute your favorite vegetables. Bell peppers, broccoli, carrots, and mushrooms all work well.
2. What kind of rice noodles should I use?
Thin rice noodles are best for this recipe, as they cook quickly and absorb the sauce well. Look for 'rice vermicelli' or similar.
3. Can I make this recipe vegan?
Yes! Ensure your soy sauce or tamari is vegan-friendly, and you can use a plant-based alternative for any fish sauce if included in your recipe variation.
This simple recipe delivers a burst of fresh flavors and satisfying textures, proving that healthy and delicious can go hand-in-hand. Enjoy the versatility of this dish – customize it to your liking and make it your own! So grab your ingredients and get cooking – your taste buds will thank you.