If you are unsure about what to cook for the family on vegetarian days, dry vegetarian noodles will be a choice worth considering. Vegetarian dishes are simple to make and incredibly tasty. Let’s cook with TasteVN!
1. Stir-fried dry vegetarian noodles with beef
-
Preparation
15 minutes
-
Cooking
15 minutes
-
Difficulty
Easy
Ingredients for Stir-fried Dry Vegetarian Noodles with Beef Serves 4
Fresh noodles 300 gr Vegetarian beef slices 300 gr Cassava 700 gr (2 – 3 tubers) Onion 1 bulb Lemongrass 3 stalks Garlic 3 cloves Spring onion 2 stalks Calamondin lime 2 fruits Bean sprouts 200 gr Minced chili 1 tablespoon Cucumber 2 fruits Roasted peanuts 100 gr Calamondin lime 2 fruits Herbs for serving a little (lettuce/ herbs…) Turmeric powder 1/2 tablespoon Cooking oil 8 tablespoons Vegetarian seasoning 1 teaspoon Vegetarian fish sauce 3 tablespoons Common spices a little (Salt/ sugar/ monosodium glutamate)
How to choose fresh and delicious cassava roots
- Choose cassava roots that are small to medium-sized, with a light brown skin that is slightly smooth.
- If you prefer crispy roots, prioritize choosing larger ones.
- Avoid selecting roots that are bruised or have scratched outer skin.
Suggestions for where to buy vegetarian beef slices
- You can buy vegetarian beef slices at stores that specialize in selling ingredients for vegetarian dishes or at reputable large supermarkets and markets.
- Additionally, you can also purchase these vegetarian beef slices on e-commerce websites.
How to prepare Stir-fried Dry Vegetarian Noodles with Beef
-
Prepare the ingredients
Peel the cassava roots clean and then cut them into thin strips. Next, wash them thoroughly with diluted salt water and rinse again with fresh water and let them drain.
Soak the vegetarian beef slices in water for about 1 hour to soften. Then, squeeze the vegetarian beef to remove excess water and boil briefly for 3 – 4 minutes with 1/3 tablespoon of salt and 1/3 tablespoon of monosodium glutamate. Next, take the beef out, let it drain, and cut into bite-sized pieces.
Peel off any wilted leaves from the lemongrass, wash it clean, then slice thinly and chop finely. Wash the bean sprouts and let them drain.
Peel the cucumber, rinse it briefly with water, and let it drain. Then, cut it into bite-sized strips.
Peel the onion, wash it clean, and cut it into wedges. Peel the garlic and chop finely. Wash the green onions, let them drain, and chop them finely.
-
Make the dipping sauce
Add 3 tablespoons of sugar, minced garlic, juice from 2 calamondin oranges, and minced chili into a bowl. Next, pour in water until it is nearly full and stir well. Finally, add 3 tablespoons of fish sauce and stir well once more to finish.
-
Make the scallion oil
Add the chopped scallions from above into the bowl with 1/3 teaspoon of monosodium glutamate and 1/3 teaspoon of salt, then mix well. After that, pour 3 tablespoons of hot oil into the bowl to complete the scallion oil preparation.
-
Stir-fried vegetarian beef
Place a pan on the stove, add 5 tablespoons of cooking oil into the pan. Wait for the oil to heat up, then add lemongrass and sauté until fragrant. Next, add the vegetarian beef slices and stir-fry. Season with a mixture of spices including: 1 tablespoon of sugar, 1 teaspoon of salt, 1 teaspoon of seasoning powder, and 1/2 tablespoon of turmeric powder, then stir well until the beef is firm.
When the beef is firm, add sliced onion and shredded cassava, stir-frying for about 5 minutes before turning off the stove.
-
Final product
Gradually add to a bowl of accompanying vegetables, bean sprouts, cucumber, noodles, stir-fried vegetarian beef, and scallion oil. Finally, sprinkle some roasted peanuts on top to finish.
Vegetarian dry noodle stir-fried beef has a quite delicious taste. The beef is chewy, and the cassava and onion are crunchy and sweet. Enjoy it with a bowl of sweet and sour sauce for the perfect dish!
2. Vegetarian dry noodles with stir-fried vegetables and mushrooms
-
Preparation
30 minutes
-
Cooking
15 minutes
-
Difficulty
Easy
Ingredients for Vegetarian dry noodles with stir-fried vegetables and mushrooms Serves 4 people
Fresh noodles 300 gr Dried wood ear mushrooms 300 gr Tofu 3 pieces Chayote 3 fruits Carrot 3 pieces Lettuce 2 plants Cucumber 1 fruit Bean sprouts 200 gr Lemon 1/2 fruit Minced garlic 4 cloves Minced chili 4 fruits Fried onion 4 tablespoons Roasted peanuts 4 tablespoons Cooking oil 230 ml Soy sauce 1/2 cup (6 tablespoons) Vegetarian seasoning 3 tablespoons Salt/ sugar A little
How to choose fresh ingredients
How to choose fresh chayote
- Choose fresh chayote that has a green skin and a smooth surface.
- For convenience in preparation, you should choose chayote with few grooves.
- Avoid buying chayote that is bruised, has many blemishes or signs of insect bites.
How to choose fresh carrots
- Choose carrots of moderate size, straight shape, with a smooth exterior and bright color.
- It is better to choose carrots that feel firm and heavy when picked up, as these are sweet and tasty.
- Avoid choosing large carrots with thick cores, misshapen, cracked skins, and signs of bruising.
How to choose delicious wood ear mushrooms
- For safety, you should choose dried wood ear mushrooms for cooking!
- Prioritize selecting wood ear mushrooms with large, thick caps and few small mushrooms at the base, with a dark amber color and a slightly glossy surface.
- Avoid choosing black wood ear mushrooms that look too dark, as they can become mushy when soaked in water and are less crunchy.
How to choose delicious tofu
- Choose tofu that is off-white, has a fragrant smell, and the rich, characteristic taste of soybeans.
- Delicious tofu will have elasticity and smoothness without being dry or crumbly.
- Avoid choosing tofu that has turned yellow and has a faint lime smell.
How to Prepare Stir-Fried Vegetarian Noodles with Vegetables and Mushrooms
-
Prepare Wood Ear Mushrooms
Soak the wood ear mushrooms in water for about 1 – 2 hours until they soften. After that, drain the water and chop them into small pieces.
How to Properly Soak Wood Ear Mushrooms
- Just soak the dried wood ear mushrooms for 1 – 2 hours, with a maximum of 3 hours. If soaked too long, the toxins in the mushrooms will increase.
- Absolutely do not soak in hot water, as hot water will stimulate the toxins in the mushrooms, causing food poisoning.
- After soaking, simply rinse them with cold water.
-
Prepare Various Vegetables
Break the lettuce into individual leaves and soak them in diluted salt water for 2 – 5 minutes. Next, remove and rinse them with water once more, then drain and chop them.
Rinse the bean sprouts and let them drain. Peel the cucumber, rinse it, let it drain, and then cut it into short strips.
Peel the carrot and chayote, then soak them in diluted salt water. After that, rinse them, let them drain, and cut both into strips. Then, soak the carrot strips in diluted salt water for another 5 minutes and let them drain.
-
Make the dipping sauce
Put 4 teaspoons of sugar and 1/2 cup of warm water into a bowl, then stir well until the sugar dissolves completely.
Next, add 1/2 rice bowl of soy sauce (about 61 tablespoons) to the bowl, squeeze in the juice of 1/2 a lime, add 1/2 portion of minced garlic and chili, then stir well.
-
Frying Tofu
Place a pan on the stove, turn on medium heat, and add about 200ml of cooking oil into the pan. Wait for the oil to heat up, then add the tofu and fry until both sides are golden and crispy, then turn off the heat, remove the tofu to a plate, and slice into strips.
After that, add the sliced tofu back into the oil in the pan, turn the heat back on, and fry again until the tofu is more golden and crispy.
-
Sautéing Vegetables
Place a pan on the stove, add 2 tablespoons of cooking oil to the pan. Wait for the oil to heat up, then add the remaining minced garlic to sauté until golden and fragrant. Then add the carrots and sauté first. Season the pan with 2 tablespoons of seasoning powder and 1 tablespoon of sugar.
Sauté for about 3 minutes, then add the chayote, stir well for about 3 minutes, and then add the mushrooms. At this point, add another tablespoon of seasoning powder, stir well for another 2-3 minutes, then taste and adjust the seasonings to your liking before turning off the heat.
-
Finished Product
Gradually add to the bowl of noodles, lettuce, bean sprouts, cucumber, stir-fried vegetables from above, fried tofu, and fried onions. Finally, sprinkle some roasted peanuts on top to complete.
The vegetarian dry noodle dish with stir-fried vegetables and mushrooms has a fairly balanced seasoning. The vegetables are stir-fried just right, still retaining their crunchiness and sweetness.
This dish is best enjoyed with lettuce, bean sprouts, cucumber, fried tofu, fried onions, and peanuts—it’s simply delightful. It’s both creamy and savory, delicious beyond words.
Above is a guide on 2 how to make dry vegetarian noodles that are incredibly appealing and simple for anyone to make. I hope the recipe shared above will help you easily prepare this vegetarian dish. Wishing you success!
