This recipe is featured in my new cookbook, The Vegan Chinese Kitchen.

Subscribe to my newsletter, Little Soybean, where I post dispatches on Chinese cuisine and cooking and share new recipes.

Vermicelli noodles have been my go-to dish for the week— they take very little time to cook and readily absorb any sauces, becoming glistening with flavor, clingy with a slightly chewy bite. This stir-fry is versatile because much like fried rice, you can add anything you have in your fridge along with the noodles. Think broccoli, bok choy, kale, cabbage, red peppers, green beans, snap peas… the possibilities are endless.

To make this dish even heartier, I added some frozen and thawed tofu that I sliced up into thin shreds.

Ingredients

The vermicelli noodles are sold in any Asian grocery store, and you can often find it in the Asian aisle of a supermarket. They’re called 粉丝 fen si in China and 冬粉 dong fen in Taiwan. There are several English names, which can be confusing— cellophane noodles, bean thread noodles, mung bean threads, Chinese vermicelli, or glass noodles— but look for thin, nearly translucent white noodles, made of mung beans or potato/yam starches. Get the ones packed in small skeins or bundles. 

I love any kind of mung bean vermicelli because they’re naturally gluten-free, take on flavor easily and cook to a slippery glisten and chewy bite. 

Apart from the noodles, you will need:

• 1. Vegetables. I used shredded green cabbage and carrots.
• 2. Aromatics. Ginger, garlic, and scallion.
• 3. Seasonings. Primarily, salt, soy sauce (both light and dark, see notes below), rice vinegar, sugar, toasted sesame oil, and ground white pepper.

Instructions

1. Make the sauce: In a small bowl, stir together the sauce ingredients until combined.
2. Prepare the noodles: In a bowl, soak the noodles in warm water for 15 minutes, then drain them in a colander and place them in a large bowl. Cut the noodles roughly in half with clean kitchen scissors. Add the scallion oil and dark soy sauce, and toss to coat—this will prevent the noodles from sticking to the wok later and add some base flavor.

3. In the meantime, shred the cabbage and carrot, thinly slice the mushrooms and green onions, and mince the garlic and ginger.

4. Heat a wok over medium-high heat until a drop of water evaporates immediately on contact. Add the 2 tablespoons vegetable oil and swirl it around to evenly coat the sides. Add the garlic, white parts of the scallions, shiitake mushrooms, and chilies and stir-fry briefly, about 30 seconds, until the mushrooms are beginning to brown and everything is fragrant. Add the cabbage and toss a few times, stir-frying until itthe cabbage is softened, about 2 minutes. Sprinkle on with the salt and stir to incorporate. 
5. Push the cabbage to one side of the wok. Give the sauce a stir and pour it into the center of the wok. It should sizzle as it hits the hot surface. Immediately add the vermicelli noodles. Stir continuously and fold the noodles to incorporate them with the vegetables and the sauce. If the noodles are cooking too quickly, reduce the heat—you don’t want them to dry out and stick to the bottom. Add more liquid, if needed. When the noodles are piping hot, tender with a slight chew and there isn’t any more liquid visible at the bottom of the wok, remove it from the heat. Stir in the green parts of the scallions, the sesame oil, and ground white pepper (if using). Taste and add additional salt if needed. Serve immediately.

Add sauce and noodles. Give the sauce a stir and pour it into the wok. It should sizzle as it hits the hot surface. Add the vermicelli noodles and pressed tofu (if using). Continue to cook, stirring constantly and folding the noodles over with your spatula, until liquid is mostly absorbed. If the noodles are cooking too quickly, reduce the heat— you don’t want them to dry out and stick to the bottom. Add salt to taste. 

That’s it! Switch off the heat and stir in the fragrant, toasted sesame oil— you want to add this at the very end, since sesame oil doesn’t withstand high heat (it can turn bitter). Taste and season with additional salt as needed, then garnish with the green parts of the scallions, transfer to a serving dish and serve hot. 

Tips for Making this Recipe:

• Remove the hard core of the cabbage before you chop it into shreds. For the carrot, I simply took a vegetable peeler and peeled it into thin ribbons.
• Don’t leave the noodles to soak for too long (it should take around 10 minutes if you’re using cold water), and be sure to drain them well. The noodles are delicate and will get soggy and start to fall apart if they absorb too much liquid.
• During the stir-fry process, if your noodles are cooking too quickly, lower the heat and add in a little extra water or stock to prevent them from sticking to the bottom.
• I sliced up half a block of thawed (previously frozen) tofu that I added into the pan to stir-fry with the cabbage and carrots. The spongy tofu soaks up the sauces and adds a heartier element to the dish. You can also used pressed tofu or baked tofu, cut into strips.

If you made this dish let me know how you liked the recipe by leaving a comment and a rating below. Or tag me on Instagram @hannah.che, I love seeing what you make!

Follow me on Pinterest and save this recipe for later!

Get recipes like this in my new cookbook, The Vegan Chinese Kitchen.

📖 Recipe

Stir-Fried Vermicelli Noodles 素炒粉丝 (Vegan)

★★★★★

5 from 2 reviews

This is the kind of noodle stir-fry you’d order at a street stall in a night market, tossed over a flaming burner in less time than it takes to find a seat and served piping hot in a heaping mound. If cooked just right, the slick, thready noodles cling to your chopsticks and to each other in a fragrant mass, laced with the smoky aroma of the searing iron (called wok hei), and tangled with ribbons of cabbage, scallion, and shiitake mushrooms. Like fried rice, this is total comfort food. 

• Author: Hannah
• Prep Time: 15
• Cook Time: 5
• Total Time: 20 minutes
• Yield: 3
• Category: Main Dishes
• Method: Cook
• Cuisine: Chinese

Ingredients

For The Sauce:

• 2 tablespoons soy sauce
• 1 teaspoon sugar
• ½ teaspoon salt
• 1 teaspoon Chinkiang black vinegar
• ¾ cup unsalted stock of any kind, or water

For The Noodles:

• 3 bundles (6 ounces / 170 grams) dried mung bean vermicelli
• 2 teaspoons scallion oil or vegetable oil
• 1 teaspoon dark soy sauce*
• 2 tablespoons vegetable oil 
• 4 garlic cloves, minced
• 2 scallions, white parts finely chopped, green parts cut into 3-inch segments
• 4 dried shiitake mushrooms, soaked until fully rehydrated, squeezed dry, and cut into ⅛-inch strips
• 2 fresh small red chiles, seeded and thinly julienned
• 4 cups (12 ounces / 340 grams) finely shredded green cabbage 
• ½ teaspoon kosher salt
• 1 teaspoon toasted sesame oil
• ¼ teaspoon ground white pepper (optional)
• Optional protein add-in: 5 oz pressed tofu, sliced into thin strips

Instructions

1. Make the sauce: In a small bowl, stir together the sauce ingredients until combined.
2. Prepare the noodles: In a bowl, soak the noodles in warm water for 15 minutes, then drain them in a colander and place them in a large bowl. Cut the noodles roughly in half with clean kitchen scissors. Add the scallion oil and dark soy sauce, and toss to coat—this will prevent the noodles from sticking to the wok later and add some base flavor.
3. Heat a wok over medium-high heat until a drop of water evaporates immediately on contact. Add the 2 tablespoons vegetable oil and swirl it around to evenly coat the sides. Add the garlic, white parts of the scallions, shiitake mushrooms, and chilies and stir-fry briefly, about 30 seconds, until the mushrooms are beginning to brown and everything is fragrant. Add the cabbage and toss a few times, stir-frying until itthe cabbage is softened, about 2 minutes. Sprinkle on with the salt and stir to incorporate. 
4. Push the cabbage to one side of the wok. Give the sauce a stir and pour it into the center of the wok. It should sizzle as it hits the hot surface. Immediately add the vermicelli noodles. Stir continuously and fold the noodles to incorporate them with the vegetables and the sauce. If the noodles are cooking too quickly, reduce the heat—you don’t want them to dry out and stick to the bottom. Add more liquid, if needed. When the noodles are piping hot, tender with a slight chew and there isn’t any more liquid visible at the bottom of the wok, remove it from the heat. Stir in the green parts of the scallions, the sesame oil, and ground white pepper (if using). Taste and add additional salt if needed. Serve immediately.

Notes

• If you want this dish to be gluten-free, use gluten-free soy sauce or tamari.
• *The dark soy sauce adds a rich, deeper color to the noodles, but if you can’t find it, simply omit it and season with a bit more regular soy sauce.
• The vermicelli noodles are sold in any Asian market. I actually found mine in the Asian aisle of my regular local grocery store. Also called cellophane noodles, bean thread noodles, mung bean threads, Chinese vermicelli, or glass noodles, they are made of mung beans or potato/yam starches. Get the ones packed in small skeins or bundles. 
• Use cool water to soak the noodles, and don’t leave them in there for too long! They’ll get soggy and start to fall apart if they absorb too much liquid.

The first time I ate liang fen was in Chengdu. It was a humid, lazy afternoon, and the street vendor selling the noodles filled a paper bowl with freshly cut jelly noodles and topped it with a spicy, red-oil laced dressing and a crunchy topping of fried peanuts. My mouth watered even before I tasted that first bite.

This dish is all about texture. Cool, slick noodles that glide pleasingly in the mouth, juicy crunchy julienned cucumber, snappy fried peanuts and toasty bits of chili oil. Each mouthful you slurp up is tingling on the tongue, spicy with heat and brightened with vinegar. It’s a joy to eat in the summer.

Ingredients

The “jelly” noodles are made with mung bean starch and water. As you cook this mixture, it thickens, and after several hours in the refrigerator, it sets into a bouncy, slightly translucent solid. Mung bean jelly is naturally gluten-free. It’s also low in calories and said to be cooling in nature. In many provinces, potato starch or pea starch is used in place of mung bean starch.

You can find mung bean starch (lü dou fen 绿豆粉）in small bags in the dry goods aisle of Chinese or Korean supermarkets.

How to Serve

There are two options for serving. Many times, you’ll see jelly noodles cut into thick fingers or batons.

You can also cut the jelly into noodles: the extra surface area gives each bite more flavor. You can even buy a specialized liang fen cutting tool (a round, grater-like surface with preforated holes), although a sharp knife will work just as well.

To make green noodles, I blended spinach leaves with water and used the strained juice to make the mung bean slurry.

You can prep the sauce separately and make the jelly in advance (it takes on a firmer, bouncier texture after chilling overnight) and dress the noodles right before serving.

📖 Recipe

Sichuan jelly noodles (liang fen 凉粉) with chili oil sauce

★★★★★

5 from 1 reviews

Jade-colored liang fen (mung bean jelly noodles) anointed in a spicy, vinegary dressing and topped with crushed peanuts and julienned cucumber. Serve chilled as a snack or an elegant appetizer. Vegan and gluten-free.

• Author: Hannah

Ingredients

For the jelly noodles:

• ⅓ cup (50 grams) mung bean starch
• ½ teaspoon kosher salt
• 1 large handful (3.5 ounces, 100 grams) fresh spinach
• 1 ⅔ cup (400 mL) water

For the chili oil sauce:

• 3 tablespoons soy sauce (sub tamari if gluten-free)
• ½ teaspoon sugar
• ¼ teaspoon mushroom bouillon seasoning or MSG (optional)
• 1 tablespoon Chinkiang black vinegar
• 3 cloves garlic, minced
• ½ teaspoon toasted sesame oil
• 2 tablespoons homemade chili oil, or lao gan ma chili crisp condiment

For serving:

• 1 small Persian cucumber or ½ hothouse cucumber, julienned
• 2 bird’s eye chiles, seeded and thinly sliced
• ¼ cup (35 grams) roasted or fried peanuts, coarsely chopped
• 1 scallion, green part only, thinly sliced (optional)

Instructions

1. Blend the spinach with 1 ⅔ cup (400 mL) cold water, then strain and discard pulp. Prepare an 8 inch square baking pan or 8 x 4 inch glass container. In a small bowl, whisk together the mung bean starch, salt, and ⅔ cup cold water. Add the remaining 1 ⅓ cups water to a medium saucepan, and heat over medium heat for 2 minutes, until you can see small bubbles rising from the bottom of the pot. Add the slurry and stir continuously for about 2 minutes; it will begin to thicken rapidly.
2. Reduce the heat to low and continue stirring with a wooden spoon or spatula, gently scraping the spatula across the bottom and sides of the pot. The clouded mixture will become translucent and glossy as you stir, about 1 minute. Do not bring the mixture to a full boil. Remove from heat.
3. Use the spatula to scrape the jelly mixture into a rectangular pan or a medium bowl and tap a few times to eliminate any air bubbles. Refrigerate for at least 2 hours, until the jelly is completely opaque in color and has separated from the sides of the container (there will be a thin layer of water at the bottom).
4. Meanwhile, in a small bowl combine the soy sauce, sugar, stock, Chinkiang vinegar, garlic, sesame oil, and chili oil. Set aside.
5. Slide the spatula around the sides of the pan to loosen the cooled jelly and invert onto a cutting board. Dip a sharp knife into water and cut the jelly into rectangular batons ½-inch by 4inch long, or thin noodles/ribbons. Stack or heap the jelly pieces in a serving dish and pour the sauce on top. Top with the cucumber, crushed peanuts, scallion, and chopped chilies, and mix together before eating. Serve chilled.

Ingredients in Vegan Dan Dan Noodles:

For the vegan mince topping, I decided to go with a combination of shiitake mushrooms for flavor and soy curls for texture. You can substitute extra-firm tofu (crumble it up and brown in a pan), but I found the soy curls to have a chewy meatiness that best resembles traditional ground pork.

• Soy curls— these are made with one ingredient (whole soy beans) and minimally processed, unlike TVP. They provide a wonderful texture that’s similar to ground pork. You can find them in the dry bulk goods section, or packaged under the Butler brand.
• Shiitake mushrooms—  for umami and added depth of flavor
• Sichuan preserved greens (sui mi ya cai)— essential for the authentic flavor, this can be found sold in packs in most Asian grocery stores. The greens are dried and fermented, with an earthy, tangy umami. If you can’t find this specific item, you can also substitute pickled mustard stems (zha cai), chopped finely. Or even sauerkraut!

How to make vegan dan dan noodles:

Step one: make the topping.

Soak soy curls in warm water for 10 minutes, then squeeze out excess water. Place mushrooms and re-hydrated soy curls in a food processor and pulse a few times until finely chopped (or mince with a knife).

Heat oil in a wok or pan over medium heat until shimmering, then stir-fry minced soy curls and mushroom until browned. Add preserved greens, shaoxing wine, and dark soy sauce, and stir-fry until the liquid is completely evaporated. Remove from pan and set aside.

Next, make the sauce: 

• 2 tablespoon sesame paste– this is a dark, thick paste made from toasted sesame seeds. You can substitute tahini.
• ½ teaspoon sugar
• 3 tablespoon roasted chili oil with some chili sediment*

Combine sesame paste, sugar, and roasted chili oil with sediment in a small bowl (to make your own chili oil, see instructions in notes below).

Third step: prepare the noodles and bok choy.

• 8 oz Chinese wheat noodles
• 1 small bunch leafy greens (bok choy, choy sum, spinach)

Cook the noodles according to package directions and remove to drain. Blanch the greens in the noodle water. Reserve ¼ cup of the hot cooking liquid and add it to the chili oil/sesame sauce mixture, whisking to combine.

Last step: assemble the bowls!

• 2 tablespoon light soy sauce
• 2 teaspoon Chinkiang black vinegar
• for garnish: chopped cilantro, toasted peanuts, thinly sliced scallion

To serve, divide the sauce mixture into two bowls. Add one tablespoon soy sauce and one teaspoon black vinegar to each bowl. Divide the noodles into two portions and put them in the bowls, then top with half of the mince topping and garnish with cilantro and scallion. Enjoy!

Notes and variations:

• For the noodles, you can use any kind of wheat noodle– Shanghai style wheat noodles, udon, flat, etc. Spaghetti could work as well.
• An optional variation: add 1 tbsp fermented chili broad bean paste to the sesame sauce mixture, and decrease amount of soy sauce to 1 teaspoon per bowl.
• For a soupier noodle variation, add more of the hot cooking liquid to the bowls.

More noodle recipes to try:

• Stir-Fried Vermicelli Noodles
• Easy Sesame Noodles
• Sichuan Buckwheat Noodles
• Shanghai Scallion Oil Noodles

If you made this recipe let me know how you liked it by leaving a comment and a rating below. Or tag me on Instagram @hannah__chia, I love seeing your re-creations!

Follow me on Pinterest and save this recipe for later!

📖 Recipe

Vegan Dan Dan Noodles

★★★★

4 from 1 reviews

Vegan dan dan noodles with authentic flavor. A boldly seasoned sauce ladled atop slick noodles, swirled with chili oil, Sichuan preserved greens, sesame paste, black vinegar, and a delicious mince topping.

• Author: Hannah
• Prep Time: 10
• Cook Time: 15
• Total Time: 25 minutes
• Yield: 2
• Category: Main Dishes
• Method: Cook
• Cuisine: Chinese

Ingredients

• 8 oz Chinese wheat noodles
• 1 small bunch leafy greens (bok choy, choy sum, spinach)

Mince Topping:

• ½ tbsp cooking oil
• 1.5 oz (¾ cup) dry soy curls, soaked in warm water
• 3–4 fresh shiitake mushrooms
• 3 tbsp Sichuan preserved greens  (sui mi ya cai) or pickled mustard stems (zha cai), finely chopped
• ½ tsp dark soy sauce (for color)
• 1 tsp Shaoxing wine (sub dry sherry)

Chili Oil & Sesame Sauce:

• 2 tbsp Chinese sesame paste (sub tahini)
• ½ tsp sugar
• 3 tbsp roasted chili oil with some chili sediment*

To serve:

• 2 tbsp soy sauce
• 2 tsp Chinkiang black vinegar
• for garnish: chopped cilantro, toasted peanuts, thinly sliced scallion

Instructions

1. Mince topping: soak soy curls in warm water for 10 minutes, then squeeze out excess water. Place mushrooms and re-hydrated soy curls in a food processor and pulse a few times until finely chopped (or mince with a knife). Heat oil in a wok or pan over medium heat until shimmering, then stir-fry minced soy curls and mushroom until browned. Add preserved greens, shaoxing wine, and dark soy sauce, and stir-fry until the liquid is completely evaporated. Remove from pan.
2. Chili oil and sesame sauce: combine sesame paste, sugar, and chili oil with sediment in a small bowl. To make your own chili oil, see instructions in notes below.
3. Noodles and veggies: Cook the noodles according to package directions and remove to drain. Blanch the greens in the noodle water. Reserve ¼ cup of the hot cooking liquid and add it to the chili oil/sesame sauce mixture, whisking to combine.
4. To serve, divide the sauce mixture into two bowls. Add one tablespoon soy sauce and one teaspoon black vinegar to each bowl. Divide the noodles into two portions and put them in the bowls, then top with half of the mince topping and garnish with cilantro and scallion. Enjoy immediately.

Notes

• *In place of the soy curls, you may substitute ½ a block crumbled extra-firm tofu, or use all shiitake mushrooms (8 oz total).
• *I used store-bought chili oil, but you can also make your own:
  • In a small pot, heat 1 cup cooking oil, 2 tablespoon Sichuan peppercorns, 1 cinnamon stick, and 2 star anise over medium low heat. Once the temperature has reached 325F, turn off heat and remove spices. Add in ¼ cup crushed red pepper flakes, and allow oil to sizzle and then cool.  Use 3 tablespoon for this recipe, and store the rest in a jar in the refrigerator.
• For the noodles, you can use any kind of wheat noodle– fine, udon, flat, etc. Spaghetti could work as well.
• An optional variation: add 1 tablespoon fermented chili broad bean paste to the sesame sauce mixture, and decrease amount of soy sauce to 1 teaspoon per bowl.
• For a soupier noodle variation, add more of the hot cooking liquid to the bowls.

Lately I’ve been craving kongguksu. The broth for this Korean cold noodle dish is made by blending soaked soybeans (and sometimes pine nuts) until creamy, the freshest, savoriest soy milk. it’s a mild dish with subtle flavors, meant to soothe rather than stimulate, and traditionally, you top it with julienned cucumber and tomatoes and eat it with bites of kimchi or other spicy, acidic banchan.

For my version, I used soba noodles instead of traditional somen wheat noodles to complement the rich, nutty broth, and garnished with cherry tomatoes pickled in ume plum (umeboshi) vinegar and sugar. The brine contains sea salt and red shiso, so instead of plain tomato, you get intensely tart, sweet pops of juice to go with the silky chilled soup.

How to make the ume-pickled tomatoes:

Cut an “x” on the tomatoes with the tip of a sharp paring knife. Bring a small pot of water to a boil. Drop in the tomatoes and blanch for 20 seconds. Rinse under cold water and peel— the skins should slide right off. Combine the ume plum vinegar, sugar, and rice vinegar in a glass container. Add the tomatoes. Cover the jar tightly and refrigerate for at least 3 hours.

How to make the soy milk broth:

Rinse the soaked soybeans. In a large saucepan, cover the beans with enough water to submerge by 2 inches and bring to a boil over high heat. Reduce the heat and simmer for 10-15 minutes until the beans are cooked but still slightly crunchy. Drain and rinse off any loosened skins. Puree the beans in a high-speed blender with the water, roasted sesame seeds, peanuts, and and salt, until creamy and smooth. Chill in the refrigerator.

📖 Recipe

Kongguksu with soba noodles and ume plum pickled tomatoes

Chilled soy milk noodle soup in a nutty, creamy broth, topped with ume plum vinegar-pickled tomatoes, fresh julienned cucumber, and crispy rice.

• Author: Hannah
• Prep Time: 90
• Cook Time: 30
• Total Time: 2 days
• Yield: 2
• Cuisine: Korean
• Diet: Vegan

Ingredients

For the soy milk broth and noodles:

• ½ cup (90g) dried soybeans*
• 2 cups (480ml) water
• 2 tbsp toasted sesame seeds
• 2 tbsp roasted peanuts
• 1 tsp kosher salt
• 5 oz (140g) dried soba noodles or somyeon (wheat noodles)
• 1 Persian cucumber, julienned

For the ume plum-pickled tomatoes:

• 1 pint (340g) cherry tomatoes
• ⅓ cup (80 ml) ume plum vinegar
• ½ cup (100g) sugar
• ¼ cup (60 ml) rice vinegar

For the crispy rice (optional): 

• ½ cup (70g) cooked and cooled jasmine rice

Instructions

1. Make the soy milk broth. Soak the soybeans overnight, or for at least 8 hours. Rinse well. Transfer the soaked soybeans to a large saucepan and cover with enough water to submerge by 2 inches. Bring to a boil over high heat. Reduce the heat and simmer for 10-15 minutes until the beans are cooked but still slightly crunchy. Drain and rinse off any loosened skins. Puree the beans in a high-speed blender with the water, roasted sesame seeds, peanuts, and and salt, until creamy and smooth. Chill the milk in the refrigerator.
2. Make the pickled tomatoes (prepare 2 hours in advance). Cut an “x” on the tomatoes with the tip of a sharp paring knife. Blanch for 20 seconds in boiling water, transfer to a bowl of cold water, and peel— the skins should slide right off. Combine the brine ingredients in a glass container and add the tomatoes. Refrigerate for at least 2 hours to infuse the tomatoes with flavor.
3. Make the crispy rice (optional). Break up the cooled rice with your fingers to get rid of any clumps. Fry in oil heated to 350°F (177°C), stirring often and turning with a skimmer until the rice is crispy and golden-brown, about 5 minutes. Drain on a paper towel.
4. Assemble. Cook the noodles according to its package instructions, until al dente. Drain and rinse in cold water and divide into 2 bowls. Pour the chilled broth over the noodles. Top with pickled tomatoes, julienned cucumber and crispy rice.

Notes

*If you don’t have dried soybeans, there are two alternatives for making the broth. These shortcuts will not taste nearly as delicious as homemade soy milk broth, but they are convenient if you don’t have time to soak soybeans.

• Use 2 cups storebought unsweetened soy milk. This will only work with fresh soy milk found in an Asian supermarket, not the sweetened Western kind with additives. Blend with the toasted sesame and roasted peanuts.
• Use a block of store-bought soft or silken tofu. Blanch the block of tofu in a pot of boiling water before blending. Tofu is made from cooked soybeans, so the texture and protein content will be similar.

Keywords: kongguksu, soy milk

Napa cabbage and tofu are humble foods in northern China, but they represent ingredients that everyone had access to, even in the winter, when heads of cabbage were stockpiled in every family’s cellar and were often the only fresh produce available.  

In the summer, I like to eat napa cabbage raw: the sturdy, crisp and juicy stalks can be cut thin and dressed in a bright, zingy soy sauce and sesame oil vinaigrette for a Chinese salad. But in the winter, I want the solace of tender, soft napa cabbage in a hot stew or soup. Cooked long enough, the cabbage’s white, waxy stalks turn translucent, releasing their sweet and mild juices into the pot; the leaves becoming meltingly soft, barely offering resistance to each bite. Soupy napa cabbage is my favorite.

I love pairing napa cabbage with frozen tofu: the cabbage releases a lot of liquid, and the porous thawed tofu absorbs liquid greedily. This stew is inspired by a dongbei (northeast Chinese) dish — families will sit down around a piping hot, hearty tureen of napa cabbage cooked down with fat pork and glass noodles. Sometimes, it’s made with suancai, napa cabbage that’s fermented until sour, but I use fresh napa cabbage here for its sweeter, gentler flavor. It’s not traditional to add Sichuan chili bean paste, but I love its spicy flavor and rich, red color.

Ingredients

Napa cabbage. This is the base of the dish— you’ll need a pound and a half, about half a medium head of cabbage.

The aromatics are star anise (optional), dried red chiles, ginger, garlic, and scallions— bloomed in the hot oil first, they add spicy warmth and fragrance to the broth.

Glass noodles (fěn tiáo 粉条)— I like the Korean sweet potato glass noodles used for japchae. They lend filling bulk to the dish— they’re chewy, tender, and very satisfying to slurp up with the soup. I don’t recommend using bean thread— thicker vermicelli noodles work better in this recipe.

Frozen tofu (dòngdòufu 冻豆腐):    

Freezing tofu changes its cellular structure; as the water in the tofu freezes into ice crystals, they pierce the cell walls and leak out when defrosted, thereby removing much of the moisture in the curds. This leaves a marvelously porous tofu that absorbs flavors and sauces greedily.

You can buy frozen tofu in Asian supermarkets, or simply prepare it yourself by freezing the tofu solid, then letting it defrost in the refrigerator. You can toss in a pack of tofu and let it freeze whole overnight, and then defrost it slowly over the next day, but to quicken the process, I cut the tofu before freezing it. The smaller pieces will thaw a lot faster too.

You can also use tofu puffs or storebought fried tofu— they have chewy, golden skin and richer flavor.

Sichuan chili bean paste— thick, red paste with salty, pungent notes and slow-burning heat. Use yellow fermented soybean paste (huāngdòu jiàng 黄豆酱) or miso paste for a mild version.

Equipment needed

Since this is a stew, use a wok or heavy-bottomed, deep pot like a Dutch oven or a large clay pot (shā guō). I love using my Chinese clay pot to make this dish, which cooks down the cabbage with gentle, sustained heat and preserves the most flavor, but a wok works just fine too.

📖 Recipe

Stewed napa cabbage and tofu with vermicelli noodles 白菜炖冻豆腐

★★★★★

5 from 2 reviews

A Northern Chinese stew of napa cabbage with chewy, translucent glass noodles. Wedges of spongy tofu, soaking up all the salty, spicy broth. Vegan and gluten-free. 

• Author: Hannah
• Prep Time: 20
• Cook Time: 20
• Total Time: 40 minutes
• Yield: 4 to 6
• Category: One-Pot Dishes
• Method: Stew 炖 (dun)
• Cuisine: Chinese
• Diet: Vegan

Ingredients

• 3 ounces (85 grams) sweet potato vermicelli noodles (also called glass noodles, the Korean kind used for japchae is great)
• 1 pound (450 grams) napa cabbage
• 14 to 16 ounces (390 to 420 grams) frozen medium or firm tofu, thawed
• 4 tablespoons vegetable oil
• ¼ ounce (1-inch thumb, 7 grams) ginger, sliced
• 4 scallions, white part cut into 1-inch pieces, green part thinly sliced and reserved for garnish
• 2 cloves garlic, thinly sliced
• 4 dried red chiles, snipped in half and seeds shaken out (optional)
• 1 star anise pod (optional)
• ½ teaspoon sugar
• 1 tablespoon soy sauce
• 1 tablespoon vegetarian oyster sauce
• 2 tablespoons Sichuan chili bean paste (dou ban jiang)
• 2 cups (480ml) vegetable stock 
• ½ teaspoon salt, plus more to taste

Instructions

1. Soak the glass noodles in a bowl of warm water for 15 minutes to soften.
2. While the noodles are soaking, peel off the outer leaves of the napa cabbage. Trim off the root end, and slice the remaining stems and leaves into roughly ¼-inch shreds. Cut the thawed tofu into ½-inch thick  triangles or 1-inch cubes.
3. In a wok, heat the oil over medium-high heat until shimmering. Add the ginger, scallions, garlic, dried chiles and star anise (if using), and stir-fry briskly until you can smell their fragrance, about 30 seconds. Add the sugar, soy sauce, vegetarian oyster sauce, and chili bean paste, and stir-fry until the chili bean paste has released its red oil.
4. Add the napa cabbage and briefly stir-fry until coated and softened.
5. Drop in the drained noodles and the tofu. Pour in the stock and cover.
6. Simmer for 10-15 minutes, until the napa cabbage is tender and the noodles are fully cooked but still retain a slight chewiness. Taste the broth and add salt if needed. Serve hot!

Notes

• For a mild version, replace the chili bean paste with yellow fermented soybean paste (huang dou jiang). 
• You can also use fried tofu puffs / store-bought fried tofu in place of the frozen tofu, or add both!

This dish was created one weekend when I invited a friend over for dinner. You know that feeling when you invite a (non-vegan) friend over and want to make them a meal that shows vegan food can be both delicious and satisfying, but also don’t have the time to make anything complicated?

Well, I had soba noodles and some veggies and tofu in the fridge, and made a sauce with tahini (tahini is always my go-to for a creamy sauce). The result was to die for. Chewy soba noodles with a creamy, tangy, garlicky sauce paired with perfectly pan-fried tofu, shiitake mushrooms and crisp, tender broccolini.

You got your protein, carbs, fats and veggies covered, it takes about 25 minutes to cook, minimal dishes to wash up later, and the dish plates up very nicely. My friend was wowed.

Ingredients you’ll need:

• Soba noodles. Most brands contain wheat, but others (see notes below) can be 100% buckwheat, if you’re gluten free.
• Firm tofu. We’ll be pan-frying it to add at the end when plating.
• Broccolini. You can also use broccoli, cauliflower, bok choy, or other hardy green vegetable.
• Shiitake mushrooms.
• Garlic and ginger, finely chopped.

For the sesame sauce:

• Tahini (try to find a middle eastern brand that sells the runny kind, not the bitter, clumpy kind)
• Warm water, to thin.
• Maple syrup, for a hint of sweetness.
• Tamari or soy sauce, for savory/salty.
• Rice vinegar. This is key for the lovely tangy acidity in the sauce.
• Toasted sesame oil. For extra sesame fragrance.
• Red pepper flakes. A touch of heat.

📖 Recipe

Sesame Soba Noodles with Pan-Seared Tofu and Broccolini

Simple soba noodles in a creamy and tangy sesame tahini dressing, with baby broccoli and shiitake mushrooms. Served with pan-seared tofu. Vegan and delicious.

• Author: Hannah
• Prep Time: 10
• Cook Time: 20
• Total Time: 30 minutes
• Yield: 2
• Category: Noodles and Pasta

Ingredients

• 6 oz (170g, about 2 bundles) soba noodles*
• 8 oz (170g, about half a block) firm tofu, sliced
• 2 tbsp vegetable oil
• 8 oz (227g) broccolini or broccoli, cut thinly on a diagonal
• 3 –5 shiitake mushrooms (fresh is fine, soak in hot water if using dry)
• 3 cloves garlic, finely chopped
• 1 tbsp ginger, finely minced
• 1 tbsp tamari or soy sauce

For the sauce:

• ¼ cup (60g) tahini
• ⅓ cup warm water, more if needed
• 1 tbsp maple syrup
• 3 tbsp tamari or soy sauce
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• ½ tsp red pepper flakes

Instructions

1. Cook the noodles. Boil a saucepan of water, and cook noodles according to package directions, then drain and set aside.
2. Prepare the sauce: whisk together all ingredients in a small bowl. Add warm water until it reaches a thin, pourable consistency.
3. Pan-fry the tofu. Heat a wok or large skillet with 2 tablespoon oil until shimmering. Add the slices of tofu in a single layer and cook without disturbing, for about 4 minutes, until the bottom develops a golden brown surface.  Flip and repeat on the other side. Remove from pan and set aside.
4. Stir-fry the vegetables. To the same pan, add finely chopped ginger and garlic and stir-fry until aromatic. Add the shiitake mushrooms and stir-fry until edges are slightly seared. Add the broccolini and soy sauce. Stir-fry on medium heat until broccolini is cooked through and softened, but still crisp. Remove everything from the pan.
5. Combine everything. Add the cooked noodles to the pan. Add the sauce and stir to coat, then return vegetables to the wok and mix thoroughly until combined.  Plate the noodles, adding several pieces of the pan-fried tofu on top, and serve immediately.

Notes

• If gluten-free, make sure that the soba noodles you are using are 100% buckwheat (most contain wheat— this is a brand that has completely buckwheat noodles).

A quick and classic Chinese noodle stir-fry made vegan with minced mushrooms in place of ground pork. This dish is traditionally made with clear noodles/vermicelli but rice noodles (shown here) also work well. 

Sichuan Noodle Stirfry (Vegan, Gluten-Free)

[cooked-sharing]

• *Essential for the authentic flavor. You can find this in the international food aisle of a grocery store or in any Asian grocery store.

Ingredients in Spicy Sichuan-Style Buckwheat Noodles:

• Soba noodles, made with a blend of wheat and buckwheat.
• Sauce: soy sauce or tamari, Chinkiang black vinegar, Sichuan chili oil, sugar or maple syrup, minced garlic, minced garlic.
• Scallions, finely sliced and red chili pepper, seeded and sliced thinly (optional).
• Cucumber, peeled and julienned.
• Pressed tofu, sliced thinly to match cucumber strips.

How to Make These Noodles:

• Cook noodles according to package instructions, then rinse with cold water and drain.
• Combine & chill. Place noodles in a bowl, add soy sauce, vinegar, chili oil, sugar, minced garlic, and chili pepper, and toss well. Chill in refrigerator.
• Serve in bowls topped with sliced scallions, julienned cucumber and cold pressed tofu.

tips and notes:

• I use these buckwheat noodles, made from a combination of wheat and buckwheat. If you need the recipe to be gluten-free, use GF tamari instead of soy sauce and 100 percent buckwheat noodles (can be found here).
• You can find chili oil in most Asian grocery stores, but most of them are Cantonese, and generally much spicier than the Sichuanese version with sediment. A brand I recommend that’s found online and in some U.S. grocery stores is Mom’s Mala.
• That being said, I highly recommend making your own chili oil, as it keeps indefinitely and adds wonderful color and authentic flavor. To make: heat 1 cup heat-tolerant oil over high heat and then let cool to around 275F, or until bubbles form around a wooden chopstick dipped into the oil. Combine ¼ cup Sichuan chili flakes (sub Korean chili flakes or crushed red pepper flakes), 1 tablespoon Sichuan peppercorns, 1 clove minced garlic, 1 tablespoon sesame seeds, 2 bay leaves,  1 small piece of unpeeled ginger (optional), and 1 star anise (optional) in a heat-proof ceramic bowl. Ladle in the oil (it should bubble and start to sizzle), stirring gently as the spices toast. When cool, scoop out bay leaves, star anise and ginger. Stores for up to 6 months in the fridge in an airtight glass container.

other soba noodle recipes (can you tell I really love soba noodles)

Soba Noodles with Pan-Seared Tofu

Soba Noodle Bowl with Tempeh and Roasted Vegetables

Soba Noodle Salad with Spicy Sesame Dressing

📖 Recipe

Spicy Cold Buckwheat Noodles

Sichuan-style cold noodles with thinly sliced cucumber and pressed tofu. It’s simple to make and irresistibly delicious, with the perfect amount of acidity and heat.

• Author: Hannah
• Prep Time: 5
• Cook Time: 10
• Total Time: 15 minutes
• Yield: 3
• Category: Main
• Method: Cook
• Cuisine: Chinese

Ingredients

• 8 oz soba noodles
• 2 tablespoon soy sauce or tamari
• 3 tablespoon Chinkiang black vinegar*
• 4 tablespoon Sichuan chili oil, with sediment*
• ¾ teaspoon sugar or maple syrup
• 3 cloves garlic, minced
• 4 scallions, finely sliced
• 1 small fresh red chili pepper, seeded and sliced thinly (optional)
• 1 small cucumber, peeled and julienned
• 4 oz pressed tofu*, sliced thinly to match cucumber strips

Instructions

• Cook noodles according to package instructions, then rinse with cold water and drain.
• Place noodles in a bowl, add soy sauce, vinegar, chili oil, sugar, minced garlic, and chili pepper, and toss well. Chill in refrigerator.
• Serve in bowls topped with sliced scallions, julienned cucumber and cold pressed tofu.

Notes

• *Chinkiang vinegar can be found in any Asian grocery store; it’s a deeply colored, full-bodied black vinegar made from fermented rice. If you can’t find it, substitute with clear rice vinegar or lime juice + a dash of balsamic vinegar.
• I used five-spice pressed tofu, but any kind of baked or marinated firm tofu will work.

Japchae (잡채): My mom made this dish all the time when I was growing up, as this was her go-to item to make for any potluck or holiday party. My siblings and I could never get enough of the clingy, chewy noodles and the aromatic sauce that coated them.

Ingredients in Japchae:

• Korean sweet potato starch noodles, also called glass noodles.
• An assortment of veggies: I use spinach, onion, bell pepper, carrot, shiitake mushrooms, scallions, but feel free to use whatever you have on hand. The more colorful, the better!
• Protein: I use tofu (extra-firm or pressed tofu works great).
• Stir-fry sauce: a mix of soy sauce or tamari, sugar, and toasted sesame oil.
• Garnish: toasted sesame seeds.

How to Make Japchae:

1. Cook the noodles. Bring water to boil in a large pot, then add noodles and cook for 6-8 minutes, until soft but still slightly chewy. Rinse in cold water and drain well, then cut in half with scissors. Add to a large mixing bowl with the soy sauce, sugar, and 1 tablespoon sesame oil, and toss to combine.
2. Blanch the spinach: bring water to a boil in a small saucepan and throw in spinach for one minute until wilted, then rinse the spinach under cold running water, squeeze into a ball, and cut the ball several times. Add to mixing bowl.
3. Cook the tofu: In a nonstick pan, heat oil and fry the tofu, adding a splash of soy sauce, until browned on both sides, then transfer to mixing bowl.
4. Stir-fry the veggies: Add additional oil to the pan and cook the onion with a pinch of salt until it softens, about 2 minutes. Transfer to bowl. Cook carrots and bell pepper with a pinch of salt for 2 minutes until softened, then transfer to bowl. Add more oil if necessary and cook mushrooms until seared, then transfer to bowl.
5. Combine. Finally, add in the glass noodles to the pan along with scallions and garlic, and toss until noodles are well coated, over medium-low heat. Add in all previously cooked ingredients, additional sesame oil, sesame seeds, and additional salt or black pepper to taste, and toss to combine. Serve and enjoy.

More noodle recipes:

• Stir-Fried Vermicelli Noodles 炒米粉
• Scallion Oil Noodles
• Spicy Sichuan Buckwheat Noodles

If you made these noodles or any other recipe on the blog let me know how you liked it by leaving a comment and a rating below! Also be sure to follow along on Pinterest, Instagram and Facebook for all the deliciousness.

📖 Recipe

Vegan Japchae (Korean Glass Noodles)

★★★★★

5 from 2 reviews

• Author: Hannah

Ingredients

• 8 oz Korean sweet potato glass noodles
• 4 oz (about one small bunch) spinach, washed and drained
• 4 tbsp soy sauce
• 2 tbsp sugar
• 2 tbsp sesame oil, divided
• 4 oz pressed tofu, sliced thinly
• ½ medium onion, sliced thinly
• ½ red bell pepper, sliced thinly
• 1 small carrot, julienned
• 5 shiitake mushrooms, sliced thinly
• 3 scallions, cut into 2-inch segments
• 2 cloves garlic, finely minced
• 2 tbsp sesame oil
• toasted sesame seeds, for garnish
• salt and black pepper

Instructions

1. Cook the noodles. Bring water to boil in a large pot, then add noodles and cook for 6-8 minutes, until soft but still slightly chewy. Rinse in cold water and drain well, then cut in half with scissors. Add to a large mixing bowl with the soy sauce, sugar, and 1 tablespoon sesame oil, and toss to combine.
2. Blanch the spinach: bring water to a boil in a small saucepan and throw in spinach for one minute until wilted, then rinse the spinach under cold running water, squeeze into a ball, and cut the ball several times. Add to mixing bowl.
3. Cook the tofu: In a nonstick pan, heat oil and fry the tofu, adding a splash of soy sauce, until browned on both sides, then transfer to mixing bowl.
4. Stir-fry the veggies: Add additional oil to the pan and cook the onion with a pinch of salt until it softens, about 2 minutes. Transfer to bowl. Cook carrots and bell pepper with a pinch of salt for 2 minutes until softened, then transfer to bowl. Add more oil if necessary and cook mushrooms until seared, then transfer to bowl.
5. Combine. Finally, add in the glass noodles to the pan along with scallions and garlic, and toss until noodles are well coated, over medium-low heat. Add in all previously cooked ingredients, additional sesame oil, sesame seeds, and additional salt or black pepper to taste, and toss to combine. Serve and enjoy.

What’s in Rabokki?

The standard ingredients are ramen, rice cakes, cabbage leaves, onion/scallion, and gochujang and gochugaru for the sauce. Sometimes I’ll add in fried tofu puffs to make it even heartier. You can make this dish soupier or more sauce-like by simply adjusting the amount of water in the broth.

Ingredients for Ramen Tteokbokki

Most of these ingredients are quite common, found in any Asian grocery store. Gochujang and gochugaru are Korean pantry items and form the base of the spicy base. Feel free to substitute any veggies you have available for the cabbage and carrot!

• Kombu. This is dried kelp, used to flavor the broth for the rabokki. It comes sold in sheets and can be stored for a long time.
• Dried shiitake mushrooms. Also for umami-flavor in the broth.
• Rice cakes. I buy fresh rice cakes from my local H Mart (Korean grocery store), but frozen works as well, just remember to thaw them in warm water in advance. You can use flat rice cakes or the longer cylindrical rice cakes.
• Ramen noodles. Any pack of instant ramen noodles will work (we won’t be using the included seasoning).
• Gochujang. Korean chili sauce, usually sold in a tub.
• Gochugaru. Korean chili flakes– this comes in either course flakes or finely ground powder– either will work. Adjust amount according to your spice preference (or omit altogether).
• Soy sauce. For savoriness. Use tamari if gluten-free.
• Coconut sugar. Cane sugar or brown sugar will work too.
• Garlic. Peeled and finely minced.
• Cabbage leaves. You can use green cabbage, napa cabbage, bok choy, romaine lettuce, etc. really any kind of leafy green.
• Carrot. Feel free to sub red bell pepper, pumpkin, etc.
• Onion. Half a small white or yellow onion, thinly sliced.
• Scallions. You’ll be using two scallions, cut into segments, green parts only (although honestly if you throw in the whole thing in there that’s fine too!)

How to Make Ramen Tteokbokki

Place water, kombu, and dried shiitake mushrooms in a large saucepan and bring to a boil over medium heat. Reduce heat and let simmer for 10 minutes. In the meantime, prepare the carrot, onion, green cabbage, and scallions.

Discard kombu and dried mushrooms from the pot and add the gochujang, gochugaru, soy sauce, sugar, and minced garlic. Bring broth to a boil, then add rice cakes, ramen, carrot, onion, and cabbage. Continue to simmer, stirring frequently, until rice cakes are soft but still chewy and sauce is thickened, about 6-8 minutes.  Add more water during this process if necessary.

Add in the sesame oil and scallions and stir quickly to incorporate, then remove from heat. Garnish with toasted sesame seeds (if desired), and enjoy immediately.

If you made this recipe let me know how you liked it by leaving a comment and a rating below! Also be sure to follow me on Pinterest and on Instagram for all the latest recipes.

📖 Recipe

Vegan Tteokbokki with Ramen (Rabokki)

★★★★★

5 from 2 reviews

Ramen meets tteokbokki– the ultimate Korean comfort food. Clinging noodles and chewy rice cakes in a warming, spicy sauce.

• Author: Hannah
• Prep Time: 5
• Cook Time: 30
• Total Time: 35 minutes
• Yield: 2-3
• Category: Snacks
• Method: Cook
• Cuisine: Korean

Ingredients

• 3 cups water
• 1 4×6 inch piece kombu (dried kelp)
• 2–3 dried shiitake mushrooms
• 3 tbsp gochujang (Korean chili paste)
• 1 tsp gochugaru (Korean chili flakes)
• 1 tbsp soy sauce
• 1 tbsp coconut sugar
• 1 clove garlic, minced
• 6 oz rice cakes
• 1 pack instant ramen noodles
• ½ small carrot, thinly sliced
• ½ small onion, thinly sliced
• 2 cups cabbage leaves, torn into small pieces
• 2 scallions, finely chopped, for garnish
• 1 tsp sesame oil, for garnish

Instructions

1. Soak rice cakes in warm water for 10 minutes (if they’re frozen, you probably need more time to let them thaw). Place water, kombu, and dried shiitake mushrooms in a large saucepan and bring to a boil over medium heat. Reduce heat and let simmer for 10 minutes. In the meantime, prepare the carrot, onion, green cabbage, and scallions.
2. Discard kombu and mushrooms from the pot and add the gochujang, gochugaru, soy sauce, sugar, and minced garlic. Bring broth to a boil, then add rice cakes, ramen noodles, carrot, onion, and cabbage. Continue to simmer, stirring frequently, until rice cakes are soft but still chewy and sauce is thickened, about 6-8 minutes.  Add more water during this process if you want a soupier base.
3. Add in the sesame oil and scallions and stir quickly to incorporate, then remove from heat. Garnish with toasted sesame seeds (if desired), and enjoy immediately.

Notes

• You can adjust the spice level by increasing or decreasing the amount of gochugaru (chili flakes).