If today you are pondering what to eat for breakfast that is delicious, healthy, and quick. Then let’s get cooking with TasteVN right away to make stir-fried dishes with these 2 methods for delicious vegetarian crispy fried noodles!
1. Crispy Vegetarian Fried Noodles with Greens
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Crispy Vegetarian Fried Noodles with Greens Serves 4
Noodles 200 gr Straw mushrooms 500 gr Shiitake mushrooms 200 gr (dried) Vegetarian sausage 200 gr Sweet cabbage 1 kg Broccoli 100 gr Carrot 1 piece Green onion 10 gr Pickled onion 10 gr Chili 1 piece Cilantro 10 gr Sesame oil 1/2 teaspoon Oyster sauce 1 teaspoon Tapioca starch 5 teaspoons Cornstarch 1 teaspoon Cooking oil 50 ml Lemon juice 2 tablespoons Common seasoning a little bit (salt/ sugar/ monosodium glutamate/ seasoning granules/ pepper)
How to choose fresh and delicious ingredients
How to select good straw mushrooms
- Choose straw mushrooms that are round, still in bud form, fresh, and of uniform size.
- Straw mushrooms with a black color will be tastier than those that are white.
- Do not buy mushrooms that are fully opened, soft, or have a musty smell.
How to select good dried shiitake mushrooms
- Choose dried shiitake mushrooms that are firm, not broken.
- Mushrooms should have a bright color, without white mold spots.
- Mushrooms should have a characteristic aroma, without a musty or strange smell.
- It is advisable to buy mushrooms from reputable supermarkets or grocery stores to ensure safety.
How to prepare Crispy Vegetarian Fried Noodles with Vegetables
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Fry the noodles
Place a pan on the stove, add 50ml of cooking oil to the pan. When the oil is hot, add the noodles and fry on low heat until golden, then remove and drain the oil.
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Prepare the mushrooms
Soak the shiitake mushrooms in diluted tapioca flour water for 5 minutes, then take them out and rinse with clean water, and drain.
Cut off the root of the straw mushrooms, then soak them in diluted tapioca flour water with 2 tablespoons of lemon juice for 5 minutes. After that, rinse several times with water, drain, and cut into bite-sized pieces.
Tip: Soaking mushrooms in tapioca flour will help keep them from losing moisture and make them crisper and sweeter.
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Prepare other ingredients
Peel the carrot, wash it clean, and cut it into strips. Wash the broccoli and cut it into small pieces.
Wash the shallots and chop them finely. Slice the chili thinly.
Remove the damaged parts of the mustard greens, wash them clean, and cut into pieces about 3 finger lengths. Cut off the roots of the scallions and wash them clean.
Cut the vegetarian sausage into bite-sized pieces.
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Blanch the vegetables
Put a pot of water on the stove with 2 teaspoons of salt, 2 teaspoons of sugar, and 1 teaspoon of cooking oil. When the water boils, add the prepared vegetables and blanch for about 2 minutes, then remove and place in a bowl of ice water for 2 minutes.
Tip: Soaking vegetables in ice water will help keep them crisp and retain their natural color.
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Stir-fry the ingredients
Heat a pan on the stove with 2 tablespoons of cooking oil. When the oil is hot, add the scallions and fry together with the shallots until fragrant.
Next, add dried shiitake mushrooms, straw mushrooms, vegetarian sausage, and sliced chili. Season with 1/2 teaspoon of sugar, 1/2 teaspoon of seasoning powder, 1/2 teaspoon of monosodium glutamate, and 1/2 teaspoon of pepper, and stir well.
Add 5 tablespoons of water, 1 teaspoon of oyster sauce, and 1/2 teaspoon of sesame oil, cook until boiling for about 2 minutes, then add 1 teaspoon of chili sauce and stir well.
Add the soaked vegetables into the pan and stir-fry for 2 minutes.
Prepare a bowl, add 1 teaspoon of tapioca flour, 1 teaspoon of cornstarch, and 5 tablespoons of water, mix well, then pour it into the pan and stir until the flour becomes transparent, then turn off the heat.
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Completion
Put the stir-fried vegetables on the fried noodle plate, add a little cilantro and chopped chili on top, and it’s ready to serve.
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Final Product
The vegetarian crispy fried noodles with vegetables have a beautiful color. The noodles are crispy and delicious, and the vegetables are cooked just right, maintaining their crunchiness and sweetness. When eaten with soy sauce, it will further stimulate the taste buds!
2. Crispy Vegetarian Fried Baby Corn
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Preparation
20 minutes
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Cooking
20 minutes
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Difficulty Level
Easy
Ingredients for Crispy Vegetarian Fried Baby Corn Serves 4
Noodles 100 gr Baby corn 100 gr Mustard greens 50 gr Carrot 1 piece Oyster mushrooms 100 gr Vegetarian sausage 100 gr Spring onions 5 stalks Cooking oil 50 ml Vegetarian fish sauce 2 teaspoons Chili sauce 2 teaspoons Vegetarian seasoning 1 teaspoon Sugar 2 teaspoons Salt a little
How to choose fresh ingredients
How to choose good oyster mushrooms
- Choose mushrooms with long, large, and firm stems.
- Mushrooms that have been harvested for a long time or stored in the cold often have black spots on the tips or bruises.
- Do not buy mushrooms that are slimy or have an unusual smell.
- Be sure to check the origin and expiration date when buying mushrooms to ensure safety.
How to choose good Vietnamese coriander
- Choose Vietnamese coriander with dark green leaves, uniform color, and not too large leaves.
- Do not buy wilted, bruised, or yellowing leaves.
How to choose good young corn
- Choose young corn cobs that have evenly sized kernels, about the size of a finger.
- Corn should have a bright yellow or white color.
- The cob should be straight, not bent, and feel firm when held.
- Do not buy cobs that are scarred, cracked, infested, or bruised.
How to prepare Crispy Vegetarian Fried Noodles with Young Corn
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Boil the noodles
Put a pot of water on the stove, when the water boils, add the noodles and briefly boil until the noodles are slightly soft, then remove and drain.
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Preparing other ingredients
Soak the young corn in diluted salt water for 10 minutes, then rinse several times with water, drain, and cut in half lengthwise.
Wash the green onions and Vietnamese coriander. Chop the white part of the green onions finely, and cut the remaining green parts and Vietnamese coriander into pieces about 3 finger lengths long.
Peel the carrot, wash it, and cut it into strips. Cut the vegetarian sausage into bite-sized pieces.
Soak the oyster mushrooms in diluted salt water for 10 minutes, then rinse with water, squeeze dry, and tear into bite-sized pieces.
Note: Do not soak the oyster mushrooms in salt water for too long as it will cause the mushrooms to lose their sweetness and nutrients.
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Frying the noodles
Place a pan on the stove, add 50ml of cooking oil. When the oil is hot, add the boiled noodles and fry on low heat until the noodles are just golden, then remove and let them drain.
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Stir-frying vegetables
Heat a pan on the stove with 2 tablespoons of cooking oil. When the oil is hot, add the chopped green onions and sauté until fragrant.
Next, add the vegetarian sausage, young corn, and cut carrots, and stir-fry for about 4 minutes.
Season with 2 teaspoons of vegetarian fish sauce, 2 teaspoons of chili sauce, 2 teaspoons of sugar, and 1 teaspoon of vegetarian seasoning, and stir well.
Then add the mushrooms and Vietnamese coriander, stir well for another 2 minutes, and adjust the seasoning to taste.
Finally, add the chopped green onions and stir well, then turn off the heat.
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Completion
Place the stir-fried vegetables on top of the fried noodle plate and the dish is complete.
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Final Product
The crispy vegetarian noodles with baby corn have an eye-catching appearance and a fragrant aroma. The noodles are golden and crispy, the vegetables are sweet and maintain their natural crunch, making it truly delicious.
With 2 ways to make crispy vegetarian noodles that are simple yet incredibly delicious and appealing, what are you waiting for? Let’s get cooking with TasteVN!
*Refer to images and recipes from 2 YouTube channels: Nấu Ăn Ngon Ánh Vlog and Bà Mẹ Quê.
