Vegan Quang noodles salad

Vegan Quang noodles salad

By Helen Le Published: October 6, 2021

  • Cook: 30 mins

  • Yield: 4 Servings

This version of Quang-style noodles is very delicious and fresh. In this recipe, you should use enoki mushroom, king oyster mushroom, white beech mushroom as they release a lot of juice after being stir-fried which can make a great sauce for the noodle salad. This dish is a light and healthy dinner option in hot weather.

Print
Ingredients
Instructions
  • Slice big mushrooms. For the smaller type, trim the end of the root and separate them.
  • In a pan, quickly saute minced leek until fragrant. Then add assorted mushrooms and season with 3 tsp soy sauce, 1 tsp vegetarian oyster sauce, 1 tsp vegetable/mushroom stock powder, ½ tsp sugar. Stir for 3 minutes until the mushrooms are fully cooked. Add the deep-​​fried tofu and stir for about 30 seconds.
  • Place 500g flat rice noodles into a mixing bowl, pour over the stir-fry mushrooms. Add the bean sprouts, cabbage, perilla, green pepper, some soy sauce to taste and 1-2 tbsp leek oil to make the noodles slippery and easy to eat. Mix all the ingredients well.
  • Place the food on a plate, sprinkle with roasted peanuts and enjoy! You can deep-fry the tofu skin to serve with this dish.

Vegan Quang noodles salad – Mì Quảng chay trộn – Watch how to make it on Youtube