Vegan Tom Yum Fried Vermicelli Noodles

Name: Vegan Tom Yum Fried Vermicelli Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 bundle vermicelli noodles; 2 tbsp vegetable oil; 1 tbsp tom yum paste; 1/2 tbsp doenjang; 1-2 green onions; 2 cloves garlic; 1 small tomato; 1 king oyster mushroom; 1/3 of medium carrot; 2-3 baby bok choy; 4-6 tofu puffs; 1 tbsp vegan fish sauce; 1/4 cup-1/2 cup water; Wedge of lime to garnish

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Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
1 serving
Course
Lunch, Dinner
Cuisine
Asian, Vegan, gluten-free

Vegan Tom Yum Fried Vermicelli Noodles

Joseph Taylor

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

1 bundle vermicelli noodles mine is part rice and mung bean starch, mung bean is my favourite for this!
2 tbsp vegetable oil I used canola
1 tbsp tom yum paste
1/2 tbsp doenjang or doubanjiang (you can just use more tom yum paste if you don't have any)
1-2 green onions whites halved lengthwise and cut into 1 inch segments (or cut on a diagonal), greens cut into 1 inch pieces
2 cloves garlic minced
1 small tomato cut into wedges
1 king oyster mushroom sliced
1/3 of medium carrot julienned
2-3 baby bok choy I used Shanghai, quartered
4-6 tofu puffs fried puffy tofu, bought at the Asian market, halved diagonally
1 tbsp vegan fish sauce
1/4 cup-1/2 cup water for the noodles
Wedge of lime to garnish

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Instructions

Soak the vermicelli noodles in warm water for 20-30 minutes until softened
In a wok over medium-high heat, fry the tom yum paste and doenjang until fragrant and loosened in the oil (about 30 seconds)
Add the whites of the green onion and garlic, and stir fry for another 20-30 seconds.
Add the tomato, oyster mushroom, carrot, and bok choy and stir fry until the carrot has softened and the tomato and mushroom havecooked down and released some water (about 3-4 minutes)
Add the tofu puffs and stir to coat in the sauce well. Add the noodles and add water as needed to cook the noodles through. I had to add about 1/3-1/2 cup over 4-5 minutes (the noodles will become a lot more tender and clear once fully cooked).
Season with vegan fish sauce and stir everything together well so the noodles, veggies, and tofu puffs are evenly coated in sauce (any clumps of the tom yum paste will be quite salty).
Add the greens of the green onion and stir until just cooked (about 30 seconds), and then serve with a squeeze of fresh lime juice!

Notes

If you'd like to double or quadruple this recipe, it does make excellent leftovers! Store in the fridge for up to 3-4 days. Reheat by either stir-frying again in a wok or microwaving for 2 minutes on high.