Gluten free stir fry vermicelli with two cabbage variety and sautéd mushrooms.?
Happy Sunday, everyone?. When we have guests over, this is the dish we always make for breakfast and pair with ‘bubur cha cha’ – a dessert with sweet potatoes, taro and coconut milk. I have always like this thin vermicelli because they absorb flavors really well, hope you like it too.
~ 1 package of rice stick/vermicelli of your choice, cook according to package instructions. Actually did mine in hot water to speed up soaking process
~ 2 cups of shredded cabbage (mixed of red and white)
~ 1/4 cup shredded carrots
~ 1/4 cup sliced mushrooms
~ scallions, cut into 1 inch thick
~ 1/2 block of tofu, drained, pat dry, mashed and sautéd until brown (optional)
~ 2 cloves of garlic, sliced
~ 1 tsp soy sauce
~ 2 tbsp stir fry mushroom sauce
~ salt and white pepper to taste
In a heated pan with 1 tbsp oil, sauté garlic, carrot and mushrooms until soft. Remove and add soaked vermicelli and sauces, give it a good stir until well combined. Add back the cabbage and mushrooms mixture. You may add a bit of water if it’s too dry, mix well. I didn’t add more salt but added white pepper. Topped with tofu crumbles if using. We love pairing it with Thai chili in soy sauce. Enjoy?
What do you think? Let me know??and have a great ?Sunday, everyone!
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