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Stir-fried Glass Noodles with Vegetarian Sausage
Rate this recipeIf you're used to glass noodle salads and noodle soups made with meat, these vegetarian stir-fried glass noodles will give you a new and unforgettable experience.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
9
Time
15 minutes
Servings
2
Level
Medium
Ingredients
Glass noodles
100 g
Wood ear mushrooms
4 piece
Cucumber
1 piece
Spring onions
1 bulb
Vegetarian sausage (wheat gluten roll)
200 g
Carrot
1 piece
Spring onions, Vietnamese coriander, coriander
50 g
Tofu
1 piece
Bean sprouts
100 g
Implementation Steps
01
Thinly slice the vegetarian sausage and cut into strips. Wash and drain the bean sprouts.
02
Peel, wash and grate the carrot into strips. Soak the wood ear mushrooms until soft, then trim off the stems. Wash the bell pepper and cut into strips. Wash and finely chop the spring onions and Vietnamese coriander.
03
Cut the tofu into thin strips and fry until golden.
04
Soak the arrowroot glass noodles in cold water for about 30 minutes, then use scissors to cut into lengths of about 7–10cm.
05
Fry the shallots in a little oil until fragrant, add the wood ear mushrooms, tofu and vegetarian sausage and stir-fry until aromatic. Season with ½ teaspoon soup powder.
06
Next add the bell pepper, bean sprouts and carrot and toss well. Transfer the stir-fried vegetables to a plate.
07
In the same pan, stir-fry the noodles quickly; you can add a splash of water so they cook easily and don't burn. Then add the vegetables back in, toss well and season to taste.
08
Finally, add the spring onions, Vietnamese coriander, 1 teaspoon MSG and a little oyster sauce, then tip the noodles onto a plate and sprinkle with a few toasted sesame seeds.
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