Post by @amanda.ducks

Sticky lemongrass bean curd vermicelli salad 😛 Serves 2 Ingredients: 100g dried bean curd sticks 2 tsp veggie stock OR vegan chicken stock powder 1/8 cup soy sauce (add 2 tbsp if you like food saltier) 2 tbsp maple syrup 2 tbsp rice wine vinegar 2 garlic cloves 2 tbsp lemongrass paste 2 tbsp sesame oil 100g vermicelli noodles 1 carrot 1 cucumber 2 spring onions 2 tbsp rice bran/vegetable oil Small handful coriander 1/4 fresh lime Method: Snap the bean curd sticks into the size you desire. Place into a wide, deep bowl or tray and add the stock powder. Pour over boiling water until the bean curd is fully submerged, then set to the side for 30 minutes whilst you work on the rest of the meal. Finely dice the garlic and add to a bowl with soy sauce, maple syrup, rice wine vinegar, lemongrass paste and sesame oil. Whisk to combine well, then set to the side. Finely slice the cucumber, carrot and spring onions, as desired. Roughly chop the coriander. Place vermicelli noodles into a deep bowl or tray and cover with boiling water for 2-3 minutes. Then, drain the water and rinse the noodles with cold water, before drizzling with 1 tbsp oil and using your hands to mix it through the noodles (this should prevent them from sticking together). Place a clean tea towel or paper towels down on the bench top. Remove the bean curd from the water, squeezing out the excess moisture. Place them onto the tea towel or paper towel and fold the towel over, pressing and removing further excess liquid. Place a large frying pan over medium-high heat on the stove and drizzle with 1 tbsp oil. Once hot, add the bean curd and fry for 3-4 minutes, tossing occasionally. The bean curd should be beginning to brown - once it is, add half of the sauce mixture. Continue frying, reducing the heat to low, for a further 7-8 minutes. Then, remove from the heat. Add the noodles, cucumber, carrot, half of the coriander and half of the spring onions into a large bowl with 1/4 of the remaining sauce and the juice of the lime. Toss together well. Serve the noodle salad into two bowls, topping with the bean curd, extra sauce, spring onions and coriander leaves. Enjoy!! #veganrecipe #plantbased #vegan #plantbasedrecipe #lunchidea