Vermicelli with mushrooms and fermented tofu

Vermicelli with mushrooms and fermented tofu

By
From
The Real Food of China
Serves
4
Photographer
Leanne Kitchen

It’s not hard to mistake rice vermicelli for bean thread noodles so take care when buying them, as it’s a common mistake. This variety of noodle is manufactured mainly in Shandong Province, one of our favourite places for food in China. They are one of those fantastic ingredients that, while they don’t have much flavour themselves, are wonderful vehicles for other ingredients, such as the punchy fermented tofu and peppery watercress here.

Ingredients

Quantity Ingredient
250g bean thread vermicelli noodles
60ml peanut oil
3 garlic cloves, very finely sliced
1 tablespoon ginger, finely shredded
200g enoki mushrooms, trimmed
2 pieces red fermented tofu
1 tablespoon tofu liquid
2 1/2 tablespoons mushroom soy sauce
1 1/2 tablespoons shaoxing rice wine
250ml Chicken stock
120g watercress sprigs
300g shiitake mushrooms, sliced
or 300g portobello mushrooms, sliced

Method

  1. Put the vermicelli noodles in a large heatproof bowl, cover with boiling water and soak for 15 minutes, or until softened, then drain. Using kitchen scissors, cut the noodles into smaller pieces.
  2. Heat the oil in a wok over a medium–high heat, then add the garlic, ginger and shiitake mushrooms. Cook, tossing the wok often, for 3–4 minutes, or until the mushrooms have softened. Add the enoki and cook for another 2 minutes, or until softened.
  3. Put the tofu and liquid in a small bowl and mash together with a fork. Add the mashed tofu to the wok along with the soy sauce, rice wine, stock and noodles. Stir to combine well, then cook for 5 minutes, stirring occasionally, or until most of the liquid has been absorbed. Add the watercress to the wok and cook for another 2 minutes, or until the cress has wilted. Divide the noodle and mushroom mixture among four warmed bowls and serve immediately.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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