Pan-Fried Brown Rice Noodle Phở (Vegetarian)

Name: Pan-Fried Brown Rice Noodle Phở (Vegetarian)
Total time: 2400 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: Brown rice phở noodles (you can use regular white phở noodles if unavailable); 1 3/4 oz tapioca starch (50 grams); Bell pepper, carrot, baby corn, Chinese broccoli (gai lan)

Lê Thảo Vy @cook_21348776

510 Kinh Dương Vương.

For the full moon festival

Lê Thảo Vy @cook_21348776

510 Kinh Dương Vương.

For the full moon festival

Saved

Ingredients

40 minutes

Serves 4 servings

Brown rice phở noodles (you can use regular white phở noodles if unavailable)
1 3/4 oztapioca starch (50 grams)
Bell pepper, carrot, baby corn, Chinese broccoli (gai lan)

Saved

Steps

40 minutes

1

Pan-fried phở: Blanch the brown rice phở noodles until soft, then drain well. Once drained, heat a skillet over medium heat and add cooking oil. When the oil is hot, add the brown rice noodles, spreading them evenly across the pan. Stir gently to prevent burning. When the noodles start to stick together and become crispy, flip to cook the other side the same way. Once both sides are crispy, transfer to a plate. (Note: Do not let them burn.)
2

Vegetables and sauce: Dissolve the tapioca starch in water (Note: Do not make it too thick). Pour the dissolved tapioca starch into a pot. Stir constantly; when the mixture thickens slightly, add soy sauce and stir until the sauce is well combined. Turn off the heat when the soy sauce is absorbed. Prepare the vegetables: slice the bell pepper, carrot, baby corn, and Chinese broccoli. Add the prepared vegetables and sauce to a skillet and stir-fry together briefly. Finally, transfer all the vegetables and sauce over the crispy noodles on a plate or bowl.
3

Good luck and enjoy!