Recipe: Vegan Bee Hoon (Vermicelli Noodle) Stir-Fry!

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This recipe is both a mix from my own head and a bit of referencing here and there from the Omnivore's Cookbook - simplified and veganised right here!

INGREDIENTS:
  • 100 gm dried vermicelli noodles 
  • (optional) coriander/cilantro for garnishing 
  • 2-4 tsp ginger, minced (I love ginger - but use at your own digression!) 
  • 250 - 300 gm vegan mince (I used the 300 gm mince from ICA pictured below; but that's just because the Anamma mince was sold out! Usually it's easily available in the frozen aisle of ICA, though.)
  • 2 cloves garlic, minced
  • [Kind of eyeball the amount]: your choice of (Asian or not) vegetables - I used 6 kale leaves, 6 mushrooms and a few handfuls of baby spinach which I added in at the end on top. (French beans, bean sprouts, bok choy, kale, spinach, mushrooms (preferably shiitake, but I just used champion), cherry tomatoes, carrots, cauliflower, broccoli, peas, corn - they have a frozen "Wok Mixture" at ICA to make things easy). 
  • (optional) 0.5 small onion or shallot 
  • (optional): bell pepper / capsicum, thinly sliced
ICA Vegan Mince: SEK 23.90/300 gm
Sauce:
  • 2 tbsp Shaoxing rice wine
  • 1 tbsp light soy sauce
  • 1 tbsp curry powder (I use mild)
  • 0.5 tsp sesame oil
  • pepper, to taste
METHOD:
  1. Thaw out vegan mince. 
  2. Bring water to boil and place vermicelli noodles in for 1 minute only. Drain and set aside. 
  3. Combine all the ingredients for the sauce in a bowl and stir to mix well.
  4. Heat 0.5 tsp oil in a large skillet/wok over medium-high heat. Add ginger, fry lightly, before adding garlic and frying (1-2 minutes). 
  5. Add the vegan mince, combine with garlic before adding your choice of vegetables into the mix. 
  6. Add noodles and then add the sauce into the skillet/wok. Toss everything with a pair of tongs or stir to mix well. 
  7. Transfer to serving bowls/plates and garnish with coriander (if using!) Serve hot. 

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