Mushroom Vegetarian Vermicelli

Having a bowl of noodles in the morning is a standard for Chongqing people. Northerners prefer pasta, so they know more about how to cook noodles. Different places have their own special noodle dishes, such as Chongqing Xiaomian in Chongqing, Lanzhou Beef Noodles in Lanzhou, Northeastern Geda Noodles, Hu La Tang Noodles, Wuhan Hot Dry Noodles, etc., which are all very famous noodles. However, you certainly can’t make these special noodles at home, but we can make a bowl of vegetarian noodles with mushrooms, which is also very delicious.

Mushroom vegetarian noodles are a dish with red noodles and mushrooms as the main ingredients. It is tender and delicious with a long aftertaste.

Material

200g red vermicelli, 50g dried mushrooms, 30g salad bamboo shoots, 30g carrots, 20g vegetarian shredded pork, 2 tbsp salad oil, 10g minced ginger, some cilantro, a little sesame oil, a little black vinegar, A. 1 tbsp soy sauce, B. 1 tsp salt, 1 tsp mushroom essence, 1 tsp rock sugar, 1 tbsp vegetarian shacha sauce

practice

1. Bring a pot of boiling water to a boil, blanch the red vermicelli in boiling water for about 5 minutes, remove and soak in cold water until the vermicelli cools down, remove and drain, and set aside.

2. Wash the dried mushrooms, soak them in cold water until soft, remove and cut into strips; cut the salad bamboo shoots into strips; cut the carrots into strips; soak the vegetarian shredded pork in water until soft, remove and set aside.

3. Heat 2 tablespoons of salad oil in a hot oil pan, sauté the minced ginger over low heat until the surface turns golden brown, then remove from the heat, add the shredded mushrooms from step 2 and stir-fry until fragrant, then add the vegetarian shredded pork, shredded carrots, shredded bamboo shoots and the soy sauce from seasoning A, stir-fry evenly, pour in the vegetarian broth and bring to a boil.

4. Put the red vermicelli from step 1 into the pot from step 3, continue to cook over low heat for about 5 minutes, add all seasonings B, continue to cook until the soup boils again, thicken with cornstarch water and turn off the heat.

5. When eating, add appropriate amount of sesame oil, black vinegar and coriander according to personal taste.