Vegetarian Glass Noodles with Mushrooms and Mock Ribs, Made with Monk Fruit Sweetener

Method

1. Soak the mock ribs until soft and soak the Thai glass noodles for 10 minutes. Squeeze and rinse the mock ribs 3 to 4 times, then wring them dry and tear them into pieces. Lift the noodles out, rinse them and drain.
2. Put the mock ribs in a bowl with 1 teaspoon barbecue marinade powder, a third of a teaspoon salt, 1 tablespoon soy sauce and some ground black pepper, and mix well.
3. Cut the choy sum into lengths and halve any thick stems. Separate the beech mushrooms and cut them into lengths. Peel the carrot. Stir 1 teaspoon salt into a basin of water and soak the choy sum, mushrooms, bell pepper and carrot, then rinse them. Shred the carrot, seed the bell pepper and cut it into fine strips. Blend the shallot fine.
4. Heat cooking oil in a pan and fry the mock ribs until golden and crisp, then lift them out to drain.
5. Heat another pan of oil, fry the shallot until fragrant, then add the carrot, mushrooms, choy sum stems and noodles and toss.
6. Add 2 tablespoons soy sauce, 1 tablespoon vegetarian oyster sauce, half a teaspoon salt and half a tablespoon kOBE Monk Fruit Blend, toss through and stir fry for about 3 minutes.
7. Add the choy sum leaves and cook for another 2 to 3 minutes, drop in the bell pepper and mock ribs, turn off the heat and toss once more.
8. Turn out onto a plate, scatter over toasted sesame seeds and ground black pepper to taste, and serve with chili soy sauce.

Tips

• Thai glass noodles can be swapped for Vietnamese dong glass noodles, with soaking cut to about 5 minutes since the strands are finer.
• Mock ribs are sold at vegetarian stalls in markets and supermarkets, and fried tofu skin gives a similar crunch.
• Add the mock ribs only near serving to keep them crisp.
• Stir fry over high heat with quick movements so the strands do not clump together.
• Drain the soaked noodles thoroughly, since water left on them steams the pan and breaks the strands.