Vietnamese Stir-fried Glass Noodles with Vegetables and Tofu (Miến Xào Chay)
A vibrant and savory stir-fry featuring translucent glass noodles, crisp seasonal vegetables, and hearty tofu, tossed in a flavorful Vietnamese sauce.
Nutrition Facts
Ingredients
Instructions
Step 1
Step 1: Soak glass noodles in hot water for 5-7 minutes until softened, then drain well. Press firm tofu to remove excess water and cut into strips. Thinly slice cabbage, julienne carrot, trim green beans, and slice mushrooms. Mince garlic and shallot.
Step 2
Step 2: In a wok or large skillet, heat cooking oil over medium-high heat. Add minced garlic and shallot, stir-fry for 30 seconds until fragrant.
Step 3
Step 3: Add tofu strips and stir-fry for 2-3 minutes until lightly browned. Add cabbage, carrot, green beans, and mushrooms. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
Step 4
Step 4: Add drained glass noodles, soy sauce, and fish sauce. Toss everything together vigorously for 2-3 minutes until well combined and heated through. Garnish with chopped green onion and cilantro before serving.
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