How to Make Soft and Delicious Stir-Fried Dry Vermicelli with Flavor Using a Deep Non-Stick Pan

How to Make Dry Fried Vegetarian Noodles

• 1

  Fry the Tofu

  Use a knife to cut the tofu piece in half lengthwise. Next, place a pan on the stove, add oil to the pan, and heat it up. When the oil is hot, add each piece of tofu to fry until golden and crispy, then remove it to a basket to drain.

  After the tofu cools down a bit, use scissors to cut the tofu into bite-sized strips.

  

  
• 2

  Prepare other ingredients

  To prepare other ingredients after washing them clean, you will do as follows: Peel the carrot and shred it. Cut the cabbage into strips, and remove the root of the mustard greens, then cut them into pieces about 5 – 6cm long. Soak the bean sprouts in diluted saltwater for 5 minutes, then drain them in a colander. Cut the green onions into pieces, and slice the onion into wedges. Finally, thinly slice the shallots.

  

  

  
• 3

  Stir-frying vegetables

  Prepare a small bowl to mix the seasoning, add to the bowl: “1 teaspoon of sugar, 1 teaspoon of salt, 1 teaspoon of monosodium glutamate, and 1 teaspoon of vegetarian seasoning. Use a spoon to mix the ingredients well.

  Place a pan on the stove, add about 1 tablespoon of cooking oil to the pan. Next, add 1/2 of the shallots and onions to stir-fry until fragrant, then add the bok choy, stir-frying until it is slightly cooked.

  Add another teaspoon of sugar to the vegetable mixture before adding the cabbage and carrots to stir-fry. When the mixture is nearly cooked, only then add the bean sprouts to stir-fry.

  Add 1/2 of the mixed seasoning to the stir-fry mixture, stir well for the vegetables to absorb the flavor, then add the green onions, stir a few times, and then turn off the heat.

  Tip:

  • Since the stir-frying process is very quick, you need to mix the seasoning mixture beforehand for the ingredients to absorb the seasoning better.
  • Adding a little sugar while stir-frying the vegetables will help them be crisper and tastier.
  • When stir-frying vegetables, you should keep the heat high to ensure the vegetables are cooked while still maintaining their crispness and original color.

  

  

  
• 4

  Blanching noodles

  Add the dry noodles to a basin, add 1 teaspoon of salt and a little cooking oil. Next, boil water until it is really hot, then pour it over the dry noodles, soak the noodles for 5 – 7 minutes, then immediately remove them to a colander, adding a little more cooking oil so the noodles do not stick together.

  

  

  
• 5

  Stir-fry noodles

  Place a pan on the stove, add 2 tablespoons of cooking oil, then add the sliced shallots and sauté until fragrant. When the shallots are slightly golden, reduce the heat and add the dry noodles, gently stirring to separate the noodles.

  Next, add all the remaining seasonings, stir well for the noodles to absorb the flavors, and then turn off the heat. At this point, add the stir-fried vegetable mixture and shredded tofu, using chopsticks to mix the vegetables and noodles together until well combined.

  

  

  
• 6

  Make dipping sauce for noodles

  Place a pot on the stove, add 1 tablespoon of sugar and 1 tablespoon of water into the pot, turn on the stove and cook until the sugar dissolves and turns golden brown. At this point, add 1/2 cup of filtered water, then add 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 teaspoon of salt, and 1 teaspoon of vinegar.

  Stir well until all the seasonings are dissolved, then turn off the heat and add minced chili and garlic to finish.

  

  

  
• 7

  Final Product

  The dish of stir-fried vegetarian dry noodles prepared in this way will have very chewy and delicious noodles, not at all mushy or sticking together. The soft and chewy noodles combined with the crunchy sweet vegetables absorb the flavors. To enhance the taste, you can add a little soy sauce when eating.