Sichuan Noodle Stirfry / 蚂蚁上树 (Vegan, Gluten-Free)

A quick and classic Chinese noodle stir-fry made vegan with minced mushrooms in place of ground pork. This dish is traditionally made with clear noodles/vermicelli but rice noodles (shown here) also work well.

4 oz fine noodles (vermicelli/mung bean or rice noodles)

2 tsp cooking oil

1 tbsp chili bean/broad bean paste*

1 tbsp 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 tsp sugar

1 tbsp tamari or soy sauce

¼ cup scallions, chopped

Soak the noodles in cold water for 10 minutes while you are prepping the vegetables. Rinse and drain.

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.

Add in all the other ingredients except for the chopped green onions, and bring to a boil.

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

Print Options:

Sichuan Noodle Stirfry / 蚂蚁上树 (Vegan, Gluten-Free)