Vietnamese-Style Stir Fry

Name: Vietnamese-Style Stir Fry
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 full servings
Ingredients: 1 package of flat rice noodles; 2 tbsp vegetable oil; 4 green onions; 2 lbs Gai Lan; 1 package of puffy tofu balls; ~1/4 cup water; 1 tsp mushroom broth powder; 5 tbsp soy sauce; Black pepper to taste

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Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4 full servings
Calories
192 kcal
Course
Lunch, Dinner
Cuisine
Vietnamese, Vegan

Vietnamese-Style Stir Fry

Joseph Taylor

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

1 package of flat rice noodles I used pho noodles
2 tbsp vegetable oil
4 green onions whites cut into thin diagonal slices, greens cut into 1/2 inch chunks
2 lbs Gai Lan or any kind of Asian greens, washed, drained, and cut into even 2 inch pieces*** (you may need to half the stems) (~6 cups of greens)
1 package of puffy tofu balls ~4 oz/120 g, cut in half
~1/4 cup water I used 2 tbsp + 2 tbsp
1 tsp mushroom broth powder you can just use salt or salt + ground mushroom powder if you don't have this
5 tbsp soy sauce + more to taste
Black pepper to taste

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Instructions

Soak rice noodles in hot water for about 30 minutes until are plump and pliable. Drain and set aside.
In a large wok/pan with high sides over medium heat, cook the whites of the green onions in 1 tbsp of oil. Once translucent, add the stems to the pan and stir to cook. You may need to add a splash of water (~2 tbsp) to get things moving along.
Once the stems are bright green and almost tender (they should have a little bit of bite left at this stage), add the leaves of the gai lan and mushroom broth powder and cook until everything is tender. You may need to add another 2 tbsp of water here so the greens don't dry out.
Add the sliced puffy tofu and 1 tbsp of soy sauce and stir to heat the tofu through.
Add the soaked and drained rice noodles and 4 tbsp of soy sauce. You may also need to add an additional Tbsp of oil here. Stir occasionally to evenly cook the noodles through and distribute the greens throughout the mixture.
Season with black pepper to taste, and serve immediately!

Notes

***For easier cooking, I recommend separating the stems from the leaves since the stems take longer to cook. I didn't do that in my video but TRUST it will be better if you separate them.