Vegetarian Stir-Fry Glass Noodle - Miến Xào Chay

Ingredients:
6 bundle mung bean vermicelli (Sunlee brand, bean thread noodles, or cellophane noodles)
1 block fried tofu/regular tofu
1 large carrot
1/2 large head cabbage, sliced into 1 inch wide pieces
1/2 bunch Chinese chives
1/2 cup dried black fungus, shredded
2 tbsp minced garlic/leek
2 tbsp vegetable oil
1 tbsp mushroom seasoning(Po Lo Ku brand)
1 tsp salt
1 tsp sugar
2 tsp black pepper
2 tbsp sesame oil
2 tbsp vegetarian mushroom oyster sauce
1 tbsp extra virgin olive oil
1 cup of oil for deep fry
Soy Sauce to Serve with Noodle:
1 tbsp sugar
4 tbsp hot water
6 tbsp soy sauce
3 Thai chilies
3 garlic cloves, minced (optional)
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[@springstownewildcat]

Looks amazing!

[@KatherinePTran]

What a great vegetarian dish! Adding this to my to cook food list for the weekend.

[@LA2Alaska]

Yummy!!!

[@ParanaSlim52]

Mai, Can you recommend a mushroom seasoning? TIA, Will

[@Maifoodhaven]

Will Dougherty It should be in my description box 👆🏻