Vegan Tom Yum Fried Vermicelli Noodles
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
1 serving
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Cuisine
Asian, Vegan, gluten-free
Vegan Tom Yum Fried Vermicelli Noodles
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 1 vermicelli noodles mine is part rice and mung bean starch, mung bean is my favourite for this!, bundle
- 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 tomato cut into wedges, small
- 1 king oyster mushroom sliced
- 1/3 carrot julienned, medium size
- 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 water for the noodles, 1/2 cup
- lime wedge; for garnish
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.
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