Easy vermicelli bowl

By Jann Arden
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A vegan pasta bowl that is loaded with tons of veggies.

Excerpted from Feeding My Mother: Comfort and Laughter in the Kitchen as My Mom Lives with Memory Loss. Copyright © 2017 Jann Arden. Reprinted by permission of Random House Canada, a division of Penguin Random House Canada Limited.

SERVES
1
 TO
2
TOTAL TIME

Ingredients

  • 1 package vermicelli noodles, thick or thin, entirely up to you and what you can find at your grocery store
  • 2 tablespoons coconut oil
  • 1 bunch broccolini or broccoli, cut into 2.5 centimeter pieces
  • 2 celery stalks, cut into chunks
  • 15–20 snow peas
  • 1 red pepper cut into 2.5 centimeter pieces
  • 4 green onions, cut into 2.5 centimeter pieces
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • Salt and pepper
  • Chili flakes or hot sauce (optional)
  • 1/2 cup peanuts, chopped
  • 2–3 green onions, chopped
  • 1 tablespoon rice wine vinegar

Directions

  1. This is something Mom really likes me to whip together on nights when we get home late from seeing Dad. It’s vegan, too.
  2. Soak your noodles in hot water as per package instructions. They usually need seven or eight minutes to soften up.
  3. Get a wok or large saucepan going over high heat. Add your coconut oil and ALL the veggies. Add the soy sauce and stir constantly for three to four minutes. You want them to be crunchy—not soft and without colour.
  4. Add your sesame oil for the last minute, along with a little salt and pepper, and I personally like some chili flakes or hot sauce.
  5. Drain the noodles and get yourself a bowl. Serve the noodles with the veggies on top with a handful of crunchy peanuts and some green onion. The very last thing I do is sprinkle it with some rice wine vinegar—I love the bite it provides.

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