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Sichuan Noodle Stirfry / 蚂蚁上树

2.0

4 oz fine noodles (vermicelli/mung bean or rice noodles)

2 teaspoon cooking oil

1 tablespoon chili bean/broad bean paste*

1 tablespoon finely minced ginger

8 oz shiitake mushroom, finely chopped

2 cups assorted chopped vegetables (I used napa cabbage and bell pepper)

2 cups vegetable broth

½ teaspoon sugar

1 tablespoon tamari or soy sauce

¼ cup scallions, chopped

Soak the noodles in cold water for 10 minutes while you are prepping the vegetables. Rinse and drain.
Heat a wok or large skillet over medium heat, then add oil and mushrooms and stir-fry for 2 minutes. Add in ginger and the chili bean sauce and cook for another minute.
Add in all the other ingredients except for the chopped green onions, and bring to a boil.
Stir in noodles until thoroughly coated and cook for 1-2 more minutes. Add more water at this point if necessary (the noodles soak up liquid very quickly). Top with the chopped scallion/cilantro as garnish.

Course🍽️Main Course

Diets🌱Vegan...

Category🥘Stir-fry

Cuisine🇨🇳Chinese

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 38 weeks ago

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