Vegetarian Mì Quảng Noodle Salad

Name: Vegetarian Mì Quảng Noodle Salad
Total time: 5400 s
Yield: Serves 5 servings
Ingredients: 2.2 lbs mì Quảng noodles (about 1 kg); Fresh straw mushrooms, oyster mushrooms; 2 slices firm tofu; Carrot, chayote, taro, pumpkin, sweet potato; Leek, red chili pepper, fresh herbs (such as cilantro, mint, and basil); Peanuts

Bếp của Quỳnh @cook_5456193

Mì Quảng is a specialty from Quang Nam, Vietnam. This vegetarian version is tossed with a variety of mushrooms and vegetables.

Bếp của Quỳnh @cook_5456193

Mì Quảng is a specialty from Quang Nam, Vietnam. This vegetarian version is tossed with a variety of mushrooms and vegetables.

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Ingredients

90 minutes

Serves 5 servings

2.2 lbsmì Quảng noodles (about 1 kg)
Fresh straw mushrooms, oyster mushrooms
2 slicesfirm tofu
Carrot, chayote, taro, pumpkin, sweet potato
Leek, red chili pepper, fresh herbs (such as cilantro, mint, and basil)
Peanuts

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Steps

90 minutes

1

Trim and clean the fresh straw mushrooms and oyster mushrooms. Rinse well and drain.
2

Rinse the tofu, cut into small cubes, and fry until golden on all sides.
3

Peel the carrot, chayote, taro, pumpkin, and sweet potato. Rinse, cut into small cubes, and lightly fry. Season with vegetarian bouillon.
4

Heat a pan over the stove, sauté the leek in oil, then transfer to a small bowl. Add the fresh mushrooms to the pan and stir-fry, seasoning with vegetarian bouillon.
5

Slice the red chili pepper and add it to the bowl of leek oil. Add soy sauce to make a sauce for drizzling over the noodles.
6

Place the noodles on a plate, top with the sautéed vegetables and mushrooms, and drizzle with the soy sauce mixture (from Step 5). Toss well, add fresh herbs, and serve on a plate. You can also serve with fermented tofu (chao) if desired.