Vegetable Vermicelli Noodles Recipe
Delicious vermicelli noodles cooked with any stir fried vegetables.
Servings 4
Calories 173kcal
Ingredients
- 1 ½ cups celery chopped
- ½ carrots julienned
- 1 cup bok choy
- ½ cup button mushroom can or fresh
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ¼ cup green onions chopped
- 4 ¼ ounce Mung Bean Vermicelli noodles, half of 8.50 oz 250 grams package
- 4 cups water or broth
- ½ teaspoon ground black pepper
- salt to taste optional
- 1 ½ tablespoons fish sauce substitute with soy sauce
- 1 tablespoon sesame oil
Instructions
- Saute onion for 2 minutes.
- Add garlic and cook till golden.
- Toss-in mushrooms. Cook for a minute.
- Add celery and carrots and cook for 2 minutes.
- Toss-in zucchini and bok choy. Cook for 2 minutes.
- Season with black pepper and garlic powder.
- Turn off heat.
- While stir frying vegetables boil water or broth. Note: I use chicken or pork broth for a tastier noodle dish. If vegetarian use water or vegetable broth.
- Add noodles and cook for 3 to 4 minutes. Note: I added enough broth to cook noodles. If you end up with more liquid drain noodles and discard liquid.
- Season noodles with black pepper, salt and fish sauce. Note: If you don’t care for fish sauce, soy sauce will do or salt.
- Once noodles are done combine the stir fried vegetables with the noodles.
- Stir-in sesame oil and mix well.
- Turn off heat.
- Garnish with chopped green onions. Enjoy!
Nutrition
Calories: 173kcal | Carbohydrates: 30g | Protein: 3g | Fat: 4g | Sodium: 1493mg | Potassium: 438mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2290IU | Vitamin C: 27.4mg | Calcium: 63mg | Iron: 1.1mg