Chili enoki vermicelli noodle bowl
Yeung Man Cooking · ♥ 4.1K likes · 59.1K views · 7 min video
Read about noodles in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 tsp white sesame seeds
- ½ whole carrot
- 1 whole mini cucumber
- 30 g cabbage
- 60 g smoked tofu
- 1 stick green onion
Cut the carrot and mini cucumber into thin matchsticks, thinly shred the cabbage, slice the smoked tofu into strips, finely chop the green onion, roughly chop the cilantro and trim the enoki stalk.
- cilantro
- 75 g enoki mushrooms
- 50 g vermicelli
When the water boils, turn off the heat and add the vermicelli, carrot and enoki; stir and let sit 2 to 3 minutes.
Drain carefully and rinse with a little water to remove excess starch.
Plate the noodles, carrots and enoki with the cucumber, smoked tofu, cabbage and green onions.
Mixing the chili oil sauce
- 1½ tbsp soy sauce
- ½ tsp dark soy sauce
- ½ tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp chili oil
- ½ tbsp sriracha
Stir together the soy sauce, dark soy sauce, rice vinegar, maple syrup, chili oil and sriracha; spoon over the noodles.