Vegan Taiwanese Fried Rice Noodles (Chao Mi Fen)

Ingredients

• 12 oz Thin Rice Noodles (Mi Fen)
• 2 cups Cabbage
• 1 Carrot
• 4 oz Shiitake Mushrooms
• 2 tbsp Vegetable Oil
• 2 cloves Garlic
• 3 tbsp Soy Sauce
• 1 tbsp Dark Soy Sauce
• 1 tsp Sugar
• 1/4 tsp White Pepper
• 2 Green Onions

Instructions

1. 1Place the 12 oz Thin Rice Noodles in a large bowl and cover them with warm water. Let them soak for 15-20 minutes, or until they are softened but not mushy. Drain the noodles thoroughly in a colander.
2. 2Prepare your vegetables: thinly slice the 2 cups of Cabbage, cut the 1 Carrot into thin matchsticks, and thinly slice the 4 oz Shiitake Mushrooms. Mince the 2 cloves Garlic and chop the 2 Green Onions, separating the white and green parts.
3. 3Heat the 2 tbsp Vegetable Oil in a large wok or 12-inch skillet over medium-high heat, about 400°F (200°C). Add the minced 2 cloves Garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
4. 4Add the sliced 2 cups Cabbage, matchstick 1 Carrot, and sliced 4 oz Shiitake Mushrooms to the wok. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp. You want them to still have a slight bite.
5. 5Add the drained 12 oz Thin Rice Noodles to the wok with the vegetables. Stir-fry for 2-3 minutes, tossing everything together to combine.
6. 6Pour in the 3 tbsp Soy Sauce and 1 tbsp Dark Soy Sauce. Add the 1 tsp Sugar and 1/4 tsp White Pepper. Stir-fry for another 2-3 minutes, ensuring the noodles and vegetables are evenly coated with the sauce and heated through. The noodles should be glossy and well-mixed.
7. 7Stir in the white parts of the chopped 2 Green Onions and cook for 30 seconds more. Remove the wok from the heat.
8. 8Serve the Vegan Taiwanese Fried Rice Noodles immediately, garnished with the green parts of the chopped 2 Green Onions.

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