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Sichuan Stir-Fried Mung Bean Noodles with VegPork (螞蟻上樹)

This favorite potluck dish has that every so slightly chewy clear noodle texture and that balanced salty soy umami taste. 

Ingredients

Ingredients:

  • 4 Morningstar Original Vegetarian Sausage Patties
  • 10.5 oz 4 small packs of dried mung bean noodles
  • 1/3 c + 1 T cooking oil
  • 1 bunch green onion chopped (garnish to taste)
  • coriander chopped (garnish to taste)

Spices:

  • 2 T green onion chopped
  • 2 t ginger root minced
  • 1 T hot bean paste là dòu bàn jiàng, 辣豆瓣酱

Sauce:

  • 1 t salt
  • ¼ t MSG
  • 2 T soy sauce
  • 1 t sugar
  • 1 t corn starch
  • 2 c veggie broth 1 Knorr Vegetarian Bouillon cubes dissolved in 2 cups of boiling water

Garnish (optional):

  • 2 T green onion chopped
  • 2 T cilantro

Instructions

Directions:

  • Toast the patties in toaster oven for 15 minutes on 400°F.  Pulse them in a food processor to a ground-beef consistency.
  • Combine the Spices ingredients in a small bowl.   Combine the Sauce ingredients in a medium-sized bowl.
  • Place the dried mung bean noodles in a large bowl and pour boiling water over them to cover.  Leave the noodles in the water until they are soft, about two to three minutes.  Do not oversoak.  Drain and set aside.
  • Heat the 1/3 c cooking oil in a large non-stick pan on medium-high heat.  Add the Spices and stir-fry for 1 minute.
  • Add the ground patties and stir to coat evenly.  Add the softened noodles and stir until the noodles are evenly coated in oil.  Add the Sauce and mix to coat evenly.
  • Continue cooking uncovered until the water is completely soaked into the noodles.  Remove from heat.
  • Do not overcook or the noodles will break into pieces.  Stir in the remaining 1 T of cooking oil.
  • Garnish with green onion or coriander.
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