Miến Xào Chay

Miến Xào Chay is a flavorful vegetarian stir-fried noodle dish from Vietnam, featuring delicate mung bean vermicelli tossed with an array of colorful vegetables and aromatic herbs. This dish is not only satisfying but also packed with nutrients, making it a perfect breakfast option.

Ingredients

• Mung bean vermicelli - 100 grams
• Carrot - 1 medium, julienned
• Bell pepper - 1 medium, thinly sliced
• Shiitake mushrooms - 50 grams, sliced
• Cabbage - 100 grams, shredded
• Green onion - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Soy sauce - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Black pepper - 1/4 teaspoon
• Vegetarian oyster sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Fresh cilantro - for garnish

Steps

1. Soak the mung bean vermicelli in warm water for about 15 minutes until soft, then drain and set aside.
2. While the noodles are soaking, prepare the vegetables by julienning the carrot, thinly slicing the bell pepper, shredding the cabbage, and slicing the shiitake mushrooms.
3. Heat vegetable oil in a large skillet or wok over medium heat, then add minced garlic and sauté until fragrant, about 1 minute.
4. Add the shiitake mushrooms and stir-fry for 2-3 minutes until they begin to soften.
5. Add the carrot, bell pepper, and cabbage to the skillet, stir-frying for another 3-4 minutes until the vegetables are tender yet crisp.
6. Stir in the soaked vermicelli, soy sauce, vegetarian oyster sauce, and black pepper, tossing everything together for about 2-3 minutes until well combined and heated through.
7. Remove from heat and drizzle with sesame oil, tossing once more.
8. Garnish with chopped green onions and fresh cilantro before serving hot.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, promoting digestive health.

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