Vegetarian Vermicelli Stir Fry + Fried Dumplings
a vermicelli vegetarian stir fry loaded with cabbage, carrots, red and yellow bell peppers. the dish itself is pretty satisfying, you hardly recognize the meat missing,
unless you’re a savage. Savage tested, savage approved. And to compliment the feast, vegetarian fried dumplings. i absolutely love .. dumplings.
a wonderful person by the name of Tristan Mounty, mentioned that she hoped I had some vegetarian recipes!! then the corners of my face began to turn up, what could i bring to the table, that tastes good and is completely meat and dairy free… my mind was made up before i even took a moment to contemplate any other dish… a vegetarian stir fry and vegetarian dumplings!
fry the dumplings in peanut oil for a healthy alternative. it adds a unique taste to the dumplings and its a healthier alternative. who doesn’t love that? if you are completely against frying, relax – i’ve got you covered.. you can lightly coat a non-stick skillet with olive oil and fold the dumplings in until they are golden and crispy! For a completely oil-free alternative, steam them!
after soaking your vermicelli noodles, as instructed on the bag, it’s best to “dress” your noodles in the sauce mixture and season lightly with a little salt and pepper. by dressing your noodles prior to adding them to the stir fry, you won’t have to worry about ensuring the sauce is evenly distributed. the last thing you need are naked noodles in your stir fry.
Alexanderia at 7TH AND BOURBON
45 minPrep Time
20 minCook Time
1 hr, 5 Total Time
2 Green Onions, chopped
4 Leaves of Leek, chopped
3 Bunches of Vermicelli Noodles
1 Pack of Dumpling Wrappers
1 Red Bell Pepper, cut in slices
1 Yellow Bell Pepper, cut in slices
1 Clove of Garlic, minced
½ head of Chinese Cabbage, chopped
½ Yellow Onion, chopped
½ cup of chicken stock (or water, if you don't have any)
1 tablespoon of Potato Starch
1 tablespoon of Soybean Flour
½ cup of chopped dry Radish
½ teaspoon of Sugar
1 teaspoon of Unagi Sauce
1 teaspoon of Soy Sauce (or, low sodium alternative)
1 teaspoon of Teriyaki Sauce
Soak one bunch of vermicelli noodles in a bow of hot water for 10 minutes. Once tender, drain water from the bowl and cut noodles into very small strips. For this, I used shears, cutting at each end and then across the middle until 1 inch pieces of vermicelli noodles remain.
in a bowl whisk together 1 tablespoon of soybean flour, 1 tablespoon of potato starch, ½ teaspoon of sugar and two teaspoons of water. once well blended.
in a skillet, warm one tablespoon of sesame oil on medium heat. add in leeks, green onions and dry radish. fold in until the leek has become tender. once tender, add in soybean flour and potato starch mix. this will begin to clump around the vegetables. after about 2 minutes of constant stirring, slowly stir in 1/2 cup of chicken stock (or water).
once well blended and a thick paste forms around the vegetables, fold in the chopped vermicelli noodles and cook down until tender. you may choose to pour in more chicken stock if the mix becomes too dry, but be careful - you want the filing somewhat creamy.
using a teaspoon, place filling in the center of the seal the dough using your very own signature dumpling-sealing technique. the filing should be very flexible, allowing you to maneuver the dough whichever way you desire with ease. - set them aside.
place two bunches of vermicelli noodles in a bowl of hot water for 10 minutes and drain. while you wait, whisk together Unagi sauce, Soy Sauce and Teriyaki sauce in a bowl and set aside. once your noodles are tender, drain and dress in sauce mixture and a pinch of salt and pepper.
in a large wok on medium heat, add two tablespoons of sesame oil and chopped garlic. fold in until the garlic begins to golden. fold in onions, yellow and red bell pepper until they have just started to become tender, but just aren't there yet.. add in your chopped cabbage.
once all your veggies have been sautéed to the point where they have become tender, yet are still crispy, toss in your dressed vermicelli noodles for about 10 minutes. For me, this is the perfect time I like to remove from the heat and cover.
in a deep small pot, heat peanut oil on medium heat. once the oil is hot, add in about five to seven dumplings at a time, moving them around in the oil quickly. once they have started to become golden brown, quickly remove and drain any remaining oil by placing them on a napkin!
enjoy!! this one’s delish 😉 !