For quite awhile, I have not cooked any vegetarian dish to share with all my friends. I do allocate a day just being a vegetarian and this is good for ones to delicate a day to healthy food, leaving out some of the meat and fat away. This is a simple, clean and easy noodle dish to prep, cook and enjoy.
½ package dried rice vermicelli known as bee hoon
3 tablespoons canola/vegetable/corn oil
1 fresh red chili or ½ green jalapeno, seeded and finely chopped
3 cloves garlic, peeled and finely chopped
2 tablespoons light soy sauce
½ teaspoon sea salt
¼ teaspoon turmeric powder (optional)
1 tablespoon sesame oil
1 small onion, peeled and sliced
2 cups shredded white cabbage/napa
1 cup snow peas
½ cup julienned carrots
1 cup blanched broccoli pieces
1 cup bean sprouts
1 sprig fresh cilantro, finely chopped, divided
Fill a pot of water and bring to a boil over medium high heat. Add the vermicelli and bring to a boil again. Remove the pot from the heat and set aside for about 20-25 minutes. Drain well.
Heat the wok or frying pan with 3 tablespoons canola/vegetable/corn oil over medium high heat; once the oil heated, add the chopped garlic and red chili or red jalapeno and fry until fragrant. Add the sliced onions and mix with the garlic mixture well. Add shredded cabbage/napa, broccoli, snow peas and julienned carrots and stir-fry for about 2-3 minutes. Add cooked vermicelli (beehoon) and bean sprouts and toss to combine well. Add in the light soy sauce, sea salt, sesame oil and mushroom sauce and turmeric powder. Stir-fry until well combined. Sprinkle some chopped fresh cilantro and stir well with the vermicelli mixture. Garnish the top with the remainder chopped fresh cilantro (optional).