Bihun Goreng Vegetarian (Vegetarian Fried Rice Noodle)

Description:
I like using Kong Moon brand because it does not break apart easily during cooking. The match stick long rice noodle just looks very bad for presentation.

This vegetarian fried rice noodle resembles to Chap Jae, the Korean fried potato noodle. When I cook fried rice noodle or other noodle, I like to have decent amount of toppings to the amount of noodle. :)


Ingredients:
1 pack (454 g) rice vermicelli, Kong Moon Rice Stick
Hot water

Seasonings:
1.5 Tbsp mushroom soy sauce, Healthy Boy
1 tsp dark mushroom soy sauce, Hadday
0.5 tsp chicken style powder, Massel
1 tsp sugar
1 tsp chilli powder, optional
1 tsp sesame oil, optional
a dash of white pepper
1 tsp vegetable oil

Some water if the vermicelli is still hard after stir frying

1 Tbsp garlic, finely minced
1 Tbsp red onion, finely minced
1 Tbsp vegetable oil

5 pcs dried shiitake mushroom, soaked in hot water for 30 minutes. Put some of the liquid in a bowl and add 1 Tbsp soy sauce. Soak the mushroom while cutting other vegetables. Then, squeeze out the liquid and cut into strips.

Cut into match stick size:
200 g zuchinni
150 g carrot
150 g white cabbage
50 g spring onion

250 g bean sprout

2 eggs, whisk and add salt and pepper. Make think omelette, roll and cut into strips.


Directions:
Soak rice vermicelli with hot water until softened. Drain. Add the seasonings to the noodle and mix well.

Use a big non stick frying pan to fry the noodle.

Add oil on the heated pan then put garlic and onion to the pan. Saute until fragrant. Turn up the heat and add vegetable, except bean sprout. Saute for 2 minutes.

Add noodle. Stir gently. Cook for another 2 minutes. Add water if the noodle is still hard (should be al dente).

Add bean sprout. Stir and taste. Add more soy mushroom sauce if the dish needs extra seasoning.

Garnish with omelette strips.


Cook's note:
- Cook in batches if a big pan is too small to contain all ingredients.