Crispy Vermicelli Noodles with Special Sauce (Vegan)
A tasty Chinese gravy-like sauce poured over fried vermicelli noodles give you a unique crispy-chewy noodle consistency with each bite. As the noodles soak in the sauce, they turn into a softer chewy consistency. The sauce us thick and filled with mushrooms, green onions, and carrots. This is best enjoyed freshly made.
Ingredients
NOODLES
- 5.2 oz vermicelli noodles
- Neutral oil for frying (avocado, canola, vegetable, etc.)
SAUCE
- 2 tbsp neutral oil
- 2 scallions green and white parts separated
- 3 cloves garlic minced
- 1 small carrot diced
- 3.5 oz mushrooms of choice
SEASONING
- 1 tbsp Shaoxing wine
- 1 tbsp soy sauce
- 2 tsp dark mushroom soy sauce
- 1 tbsp vegetarian oyster sauce
- 2 tsp sugar
- Generous pinch Chinese 5 spice powder
- Drizzle sesame oil
BROTH
- 1 vegetable bouillon
- 2 cups water
TOFU
- 1/2 tube silken tofu or soft tofu (175g/6.2oz), mashed
CORN STARCH SLURRY
- 3 tbsp corn starch
- 5 tbsp room temperature water
TO SERVE
- Green parts of the green onion/scallion
Instructions
NOTE FOR THIS RECIPE:
- I fry the noodles first so I can use 1 wok for both the noodles and the sauce.
- If you want to prepare this recipe in advance, you can prepare the sauce 1-2 days before and reheat it on a pan/wok until it turns into the same consistency. It may slightly thicken due to the starch so you can add 2-3 tbsp water at a time to thin out he consistency of the sauce.
NOODLES
- Carefully separate each bundle of vermicelli and spread it as thin as possible until you have a large cake shape. If you have bigger bundles, you can split each bundle into 2 batches (this will also depend on the size of your wok/pan).
- Heat a large wok over medium high heat. Add enough oil to submerge the dry vermicelli.
- To test out the heat, you can add a small piece of vermicelli. It should immediately puff up in the oil in 2-3 seconds.
- Carefully add a portion of noodles into the oil. Allow one side to fry until it turns into a solid white, around 3-4 seconds. Flip the noodles and repeat for the rest.
- Drain the noodles from the oil. Place on a cooling rack or strainer.
- Repeat this for the remaining batches. Don’t forget to cook the smaller pieces of noodles that have broken off too!
SAUCE
- Heat a wok or pan. Add in 2 tbsp neutral oil.
- Once hot, stir fry the white part of the green onions and garlic until aromatic.
- Add the diced carrots and stir fry until tender.
- Add in the sliced mushrooms. Cook for 2-3 minutes on medium high heat until the sides start to lightly brown.
- Add the Shaoxing wine.
- Season the veggies with soy sauce, dark soy sauce, veg oyster sauce, sugar, and Chinese 5 spice powder.
- Pour in the water and add the vegetable cube/bouillon.
- Leave the sauce to simmer until it starts boil.
- Meanwhile, drain any water from the silken tofu. Mash with a fork.
- Carefully add the mashed tofu into the sauce.
SLURRY
- Mix together the corn starch water until the starch has dissolved.
THICKENING THE SAUCE
- Over medium low heat, carefully pour the slurry into the sauce while slowly mixing.
- Allow the sauce to come to a boil and thicken from the starch, around 2-3 minutes.
- Taste the sauce and feel free to season with more soy sauce and sugar, to taste, if needed.
- Finish with a generous drizzle of sesame oil.
TO SERVE
- Place the fried vermicelli on a large plate. You can stack the noodles.
- When ready to eat, carefully pour the hot sauce over the fried noodles.
- Enjoy the little cracking sounds as the noodles start to absorb the sauce. Mix well. Top with green onions.
- Enjoy immediately while hot and some of the noodle bits are still crispy!
- Do note that the longer the noodles sit, the less crispy they become. The noodles will just be like chewy noodles, but still so good with that sauce!
WATCH Video
NUTRITIONAL INFO
Serving: 1serving | Calories: 317kcal | Carbohydrates: 43g | Protein: 3g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 630mg | Potassium: 184mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2608IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg
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