3 Simple, Light Ways to Make Vegetarian Fried Noodles and Fried Pho for the Whole Family

Prepare the ingredients

Peel the carrots, wash them clean, and then cut them into strips about 4 – 5 cm long. Remove the seeds from the red bell pepper and cut it into small strips.

Wash the green beans and then cut them into diagonal slices about 1 – 2 cm.

Separate the broccoli into individual florets, and you can cut them smaller for easier use. Then soak the broccoli in diluted salt water for about 5 – 10 minutes to clean all the dirt, then rinse with clean water.

Blanch and stir-fry the vegetables

Blanch the broccoli, carrots, bell peppers, and green beans in boiling water for about 1 – 2 minutes. Then use a sieve to remove the vegetables and immediately place them in a bowl of ice water to maintain their crunchiness.

Wash the shallots and chop them finely.

Heat 1 tablespoon of cooking oil in a pan. When the oil is hot, add the blanched vegetables and stir-fry briefly in the pan. Stir-fry for about 3 – 5 minutes before transferring the vegetables to a plate.

Stir-fried vegetarian pho

Continue by adding 1 tablespoon of cooking oil to the pan, then add minced green onions and sauté until fragrant. When the onions are fragrant, add 2 tablespoons of tamarind juice, 1 teaspoon of annatto oil, 1 tablespoon of chili sauce, 1 tablespoon of sugar, and 1.5 teaspoons of soy sauce.

Use a spoon to stir everything evenly. You can adjust the quantities of the spices to suit your taste.

When the mixture boils and starts to thicken, add the pho noodles, using a spoon and chopsticks to stir continuously to separate the noodles and prevent clumping.

Continue to mix for about 3 minutes for the pho to absorb the sauce evenly, then add the vegetables and stir for another 2 – 3 minutes to finish.

Final product

The dish is delicious, visually appealing with a rich flavor of soy sauce. The pho noodles are soft, the vegetables are crispy and tasty, and the sauce is flavorful. You can serve it with a bowl of garlic chili soy sauce for a wonderful experience.

Prepare the ingredients

Peel the carrots, wash them clean with water, and then cut them into small strips. Wash the cherry tomatoes and cut them in half.

Wash the green onions and cut off the green parts, then chop them finely. For the leaves, cut them into pieces about 4 – 5 cm, then shred them into strips about 1 cm wide.

Wash the celery and cut it into bite-sized pieces about 3 – 4 cm. Also wash the mushrooms and cut or tear them into bite-sized pieces.

To prevent the noodles from sticking together, you should blanch them in boiling water. Blanch briefly, stir gently for about 2 – 4 minutes, then take the noodles out. You can add a little cooking oil to make the noodles shinier after blanching.

After taking the noodles out, immediately place them in a bowl of cold water to maintain their chewiness.

For instant noodles, place the noodles in a bowl, pour boiling water over them, then cover for about 3 – 4 minutes until cooked, then drain the water.

Frying noodles

For this dish, you need to fry the noodles first and the vegetables afterward. Then mix the noodles and vegetables together so that the vegetables do not overcook and retain their color and flavor.

Heat 1 tablespoon of cooking oil and then add half of the minced green onion to sauté until fragrant. When the onion is fragrant, add the noodles and stir-fry evenly.

Add 2 tablespoons of water to the noodles and mix well. Then add 1 teaspoon of seasoning and mix again. Each time you add a type of seasoning, you must stir the noodles evenly so that they absorb the seasoning. Do the same with sugar and pepper.

Stir-fry for about 3 – 5 minutes until the noodles absorb the seasoning, then turn off the heat, and transfer the noodles to a large bowl.

Continue to sauté the remaining half of the green onion with 1 tablespoon of cooking oil. Add the mushrooms to stir-fry first, and when the mushrooms become translucent, add the shredded carrots. Use a spoon or chopsticks to stir everything evenly.

Then add the chopped green onion along with the mushrooms and carrots. Stir-fry well for about another 6 – 7 minutes until the vegetables are evenly cooked.

Finally, add the cherry tomatoes and bean sprouts to stir-fry together. You only need to stir-fry for 30 seconds to 1 minute before turning off the heat. Because if the tomatoes and bean sprouts are overcooked, they will not taste good.

When the vegetables are cooked, turn off the heat and mix the stir-fried vegetables with the noodles. Use chopsticks to mix the noodles and vegetables evenly together.

When serving, just plate it, add a little pepper, and enjoy.

Final product

The dish is delicious and attractive with many colors. The red of tomatoes, the green of onions, the white of bean sprouts, and the yellow of fresh noodles. You can enjoy this noodle dish with a bowl of garlic chili soy sauce for a wonderful experience.

Preparing ingredients

First, cut off the stems of the mushrooms and soak them in diluted salt water for about 10 minutes, then rinse and drain.

For the napa cabbage, cut off the stem, separate it into individual branches, and cut them into bite-sized pieces about 1.5 finger lengths long. Next, soak in diluted salt water for 10 minutes, then rinse with water and drain.

Similarly, separate the leaves of the bok choy and rinse with diluted salt water.

Wash the tomatoes and cut them into wedges.

Peel the carrots, wash them, and then julienne. Remove the seeds from the bell peppers and cut them into thin strips.

Cut the fried tofu into long strips suitable for eating.

Finally, boil a pot of water, briefly blanch the bok choy with the carrots, and then remove and drain.

Stir-fried Pho

You gradually add 3 tablespoons of soy sauce, 1 tablespoon of ketchup, 1 tablespoon of vegetarian oyster sauce, 1 tablespoon of Poaro oil, 1 tablespoon of sugar, and 1 teaspoon of ground pepper into a bowl and stir the mixture well.

You heat a pan on the stove, sauté a little cooking oil with some finely chopped onion. Then, add the rice noodles and pour 1 tablespoon of the sauce you just mixed over the noodles.

You stir well and stir-fry the noodles on high heat for a few minutes, then turn off the heat.

Stir-fry Ingredients

You heat another pan on the stove, add 1 tablespoon of cooking oil and 1 teaspoon of chopped onion and sauté over medium heat.

Next, add 200 grams of button mushrooms, using a spatula to sauté until the mushrooms are slightly browned. Then, add bok choy, blanched carrots, napa cabbage, bell peppers, and prepped fried tofu to the pan.

You stir-fry the ingredients evenly, add 3 tablespoons of sauce, and continue stir-frying. When the ingredients are nearly cooked, you can add tomatoes, adjust the seasoning to taste, and turn off the heat to serve.

Final Product

You place the stir-fried pho on a plate, then arrange the stir-fried ingredients on top and drizzle a little more sauce to enjoy!

The vegetarian stir-fried pho after being completed has an eye-catching and appealing color. The pho noodles are fragrant and soft, combined with stir-fried vegetables that are just cooked, crunchy and sweet, blending with the rich sauce, creating a delicious and flavorful dish.