Ingredients

The following ingredients have 8 Servings
  • 4 cups vegetable stock
  • 8 oz 227 grams bihon noodles (Philippine rice noodles)
  • 1-2 tablespoons canola oil
  • 1 medium onion (finely diced)
  • 3 cloves garlic (crushed)
  • 1 lb trumpet mushrooms (sliced into bite sized pieces)
  • 6 oz firm tofu (drained, dried, and cut into 1/2 inch pieces (optional))
  • 3 tablespoons soy sauce
  • 1 Tbsp vegetarian fish sauce substitute (or regular fish sauce (see notes), to taste)
  • Ground pepper (to taste)
  • 1 Chinese/Napa cabbage (sliced)
  • 2 carrots (julienne cut)
  • 2 stalks of celery (sliced on bias)
  • 1 cup snow peas
  • cilantro (for garnish)
  • lemon wedges (for garnish)

Instruction

  • Meanwhile, bring the stock to a boil in a large pot. Add noodles upon boiling, cook for about 3 minutes. Drain and set aside both stock and noodles.
  • In a large wok, heat oil over medium-low heat. Sauté the onion and garlic. When the onion is transparent, add the mushrooms and tofu. Season with soy sauce, fish sauce, and pepper.
  • Add vegetables, stirring occasionally. Add a little extra oil or reserved stock to avoid sticking. When the vegetables are crisp yet tender, add all the noodles and the stock one cup at a time, taking care to not let the noodles get too soggy. Stir well until well incorporated. 
  • Garnish with cilantro and serve with a squeeze of lemon.