Food made with love in a Vietnamese mom's kitchen.

Vegan Stir-fry with Ramen Noodles (Mì Xào Chay)

Vegan Stir-fry with Ramen Noodles (Mì Xào Chay)

My mom is a practicing Buddhist.  So when she has to eat vegetarian during certain lunar calendar events, she makes her vegetarian stir-fry with ramen noodles.  Then, she makes this side sauce for dipping.  And it is so good!

Neither my daughter nor I am practicing Buddhists.  Heck, we’re not even non-practicing Buddhists.  But when my mom makes these noodles, my daughter is right there, waiting to eat.

What do I do when I see a dish that this kid absolutely love?  I try to make it myself.  Of course, it’s not totally like grandma’s, but it’s close enough for her to enjoy.

I’m not here to preach about Buddhism, because, well, I’m not a Buddhist.  But I do want to explain the strict diet that my mom goes through when she does have to eat like this.  No garlic, onion, eggs, meat, fish sauce, fish, or any other meat source.  It’s so strict that if I used my chopsticks to pick up a dish that has meat, I have to turn my chopsticks to the other end to pick up any of her vegetarian food as to not “contaminate” it.  Yah…that’s strict.

So, I’m saying that this is vegan for those of you who eat vegan because there are no eggs in these noodles (I checked the label).  Otherwise, I would use the fresh egg noodles.  I’m using Chinese broccoli, carrots, enoki mushrooms, onion, and garlic.  If you’re a practicing Buddhist and your diet is as strict as my mom’s, leave out the garlic and onion.  Otherwise, make this with whatever vegetables you want.

 

This is the brand of noodles I used for this dish.

Hao Hao brand
Hao Hao brand
stir fry with noodles
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Vegan Stir-fry with Ramen Noodles (Mì Xào Chay)

Simple vegan stir-fry with noodles.  

Ingredients

  • 2 packages Hao Hao brand vegetarian noodles
  • 1/4 white/yellow onion, sliced
  • 2 cloves garlic, minced
  • 2 oz fried tofu, thinly sliced
  • 2 oz matchstick carrots
  • 2 oz thinly sliced Chinese broccoli stems You can use the leaves, too, if you want.
  • 2 oz enoki mushrooms or shiitake mushrooms optional
  • 5 tsp sesame oil, divided
  • 1 Tbsp vegetable oil
  • 1 Tbsp soy sauce
  • 1/4 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp mushroom seasonings optional
  • 1 tsp ground black pepper

Garnish

  • sesame seeds
  • sliced green onion

Instructions

Cooking noodles

  1. In preparation, have a colander ready in the sink.  Open the noodle packages and set the noodles aside.  Keep the seasoning packets as you will need one or two packets.

  2. In a medium-size pot, add about four cups of water.

  3. When the water just starts to boil, add the noodles.  

    water just to a boil
  4. Use chopsticks or tongs to gently break the noodles so that they're loose.  

  5. As soon as they're loose, drain them in the colander that's in the sink.

  6. Run cold water to stop the cooking.  The noodles might look/feel like they're undercooked.  Don't fret, they will soften once you add the cooked vegetables.

  7. Let the noodles drain for a couple of minutes, then transfer them to a big bowl.

  8. Add one packet of the seasoning and two teaspoons of sesame oil.  

  9. Use chopsticks or a GLOVED hand to mix.

  10. Set aside.

Cooking Vegetables

  1. Clean and prepare the vegetables.

  2. In a medium bowl, add cold water and a few cubes of ice.  Set aside.

  3. Boil some water in a small pot.

  4. Blanch the broccoli and carrots by adding them to the boiling water, letting them cook for a couple of minutes.

  5. Drain the vegetables in a colander, then transfer them to the ice cold water to stop the cooking.

  6. Let them cool for a couple of minutes, then drain them again.  

  7. While waiting for them to drain, heat a wok or skillet over medium-high heat with 1 Tbsp vegetable oil.

  8. Add the garlic and onion and stir-fry until fragrant.

  9. Next, add the tofu and stir-fry until warm.

  10. Then add the carrot, broccoli, and mushroom.

  11. Season with soy sauce, salt, sugar, the rest of the sesame oil, and mushroom seasonings, if using.  Taste and adjust as needed.

  12. Pour the stir-fried vegetables into the bowl of noodles.

  13. Use chopsticks to mix, or if it's cool enough, use a GLOVED hand to mix everything together.  

  14. Add the black pepper and mix again.

  15. Serve with a sprinkle of sesame seeds and chopped green onions. 

Recipe Notes

For the soy sauce dipping sauce, mix together 2 Tbs soy sauce, 3 Tbs sugar, and 3 Tbs lime juice.  Add 1 Tbs of water.  If you like it spicy, chop up some Thai chili peppers and add it to the sauce.  Dip the noodles in the sauce and enjoy!

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