Mi Goi Tron Chay (Vegetarian Tossed Instant Noodles)
Vietnamese dishesNoodlesNationwide15 minutes
This vegetarian tossed noodle dish comes out dry, with springy strands and crunchy vegetables. The seasoning is neatly balanced between salty and sweet, and it sits light. The difficulty is keeping the noodles from clumping together.
Straight out of the boiling water the noodles go into a bowl of cold water, where they firm up, and then get tossed with a little oil. The dressing is boiled and cooled completely before it is poured over, which is what keeps the noodles from going soft.
This batch weighs about 562g, at roughly 171 calories per 100g.
Method
Wash the carrot and green beans and cut them into strips about the length of a finger. Trim the straw mushrooms, soak them in salted water for 5 minutes, rinse them and cut each one lengthwise into 2 or 3 pieces.
Bring water to a boil, cook the noodles for 3 to 4 minutes, then lift them straight into a bowl of cold water so the strands stay springy. Drain them and toss them with 1/4 tablespoon cooking oil.
Put 1 tablespoon cooking oil in a pan, fry a little chopped spring onion until fragrant, then add the straw mushrooms and stir fry over high heat for about 3 minutes.
When the mushrooms are just soft, add the green beans and carrot. Once the beans soften, lower the heat and season with 1/2 teaspoon seasoning powder, 1/2 tablespoon soy sauce and 1/4 teaspoon black pepper, toss and turn out onto a plate.
Mix the dressing from 1 tablespoon soy sauce, 1/2 tablespoon oyster sauce, 1/2 teaspoon seasoning powder, 1 tablespoon chili sauce, 1 tablespoon chopped spring onion, 1/2 tablespoon kOBE Monk Fruit Blend, 1/4 teaspoon black pepper, 1 teaspoon sesame oil and 1 tablespoon water. Fry 3/4 tablespoon cooking oil with 1 tablespoon minced garlic until fragrant, add the dressing and cook over medium heat until it boils evenly, then turn off the heat and let it cool.
Put the noodles in a bowl, add 2 tablespoons of the dressing and toss. Drain the cooking liquid off the vegetables, add them and toss everything together well.
Turn out onto a large plate, add a little more black pepper and serve.
Tips
Noodles dropped into cold water straight from the pot and then tossed with oil stay springy and separate.
The dressing needs to boil and then cool completely before it meets the noodles, which keeps them chewy.
kOBE Monk Fruit Blend dissolves slowly, so leave the dressing for 5 minutes before pouring it over.
Drain the liquid off the stir fried vegetables before tossing, or the plate turns watery.
Stir fry the vegetables fast over high heat so the carrot and green beans keep their crunch.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.