[cooked-sharing]
4 oz fine noodles (vermicelli/mung bean or rice noodles)
2 teaspoon cooking oil
1 tablespoon chili bean/broad bean paste*
1 tablespoon finely minced ginger
8 oz shiitake mushroom, finely chopped
2 cups assorted chopped vegetables (I used napa cabbage and bell pepper)
2 cups vegetable broth
½ teaspoon sugar
1 tablespoon tamari or soy sauce
¼ cup scallions, chopped
1
Soak the noodles in cold water for 10 minutes while you are prepping the vegetables. Rinse and drain.
2
Heat a wok or large skillet over medium heat, then add oil and mushrooms and stir-fry for 2 minutes. Add in ginger and the chili bean sauce and cook for another minute.
3
Add in all the other ingredients except for the chopped green onions, and bring to a boil.
4
Stir in noodles until thoroughly coated and cook for 1-2 more minutes. Add more water at this point if necessary (the noodles soak up liquid very quickly). Top with the chopped scallion/cilantro as garnish.
Notes
- *Essential for the authentic flavor. You can find this in the international food aisle of a grocery store or in any Asian grocery store.
CategoryMain Dishes, Noodles, Pasta, and Rice
Ingredients
4 oz fine noodles (vermicelli/mung bean or rice noodles)
2 teaspoon cooking oil
1 tablespoon chili bean/broad bean paste*
1 tablespoon finely minced ginger
8 oz shiitake mushroom, finely chopped
2 cups assorted chopped vegetables (I used napa cabbage and bell pepper)
2 cups vegetable broth
½ teaspoon sugar
1 tablespoon tamari or soy sauce
¼ cup scallions, chopped
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