Wednesday, October 24, 2012

Asian Fusion Vermicelli Vegan MoFo day 18


I'm a big fan of fusion food. It's a lot of fun to take the best of various cuisines and meld them together into a unique, experimental dish with its own personality. One of these fusion concoctions that I make often is an Asian vegetable and tofu stir fry tossed with Vermicelli/Semiya (South Indian, semolina based thin noodles).

My favorite local Semiya brand is Anil Roasted Vermicelli. These are really thin and extra long and none of the other brands match Anil's taste and texture.

Since any semolina based noodles or pastas aren't very nutritious, I usually mix a *lot* of veggies with a small amount of Semiya. This ensures that there's a lot of healthy goodness in the meal with just enough grain content to satisfy the carb craving.

Asian Fusion Vermicelli

I would recommend Tamari for this recipe because it's just amaaaaaazingly delicious (almost drinkable straight out of the bottle *slurp*). I pour it into any of my Asian dishes as well as all salads. But, as I mentioned in last week's Summer Rolls with Spicy Peanut Sauce recipe, unfortunately I ran out of my stock from the US long ago and it isn't available here. :( So I've just settled for plain old dark soy sauce that can be picked up at any grocery store.

Asian Fusion Vermicelli

3 C Cabbage - shredded or sliced
1/2 C Beans - chopped to 1 inch pieces
1 Carrot - sliced
1/2 Capsicum - sliced
1 block of Firm or Extra Firm Tofu (200 gms) - drained, blotted and cubed
1 Onion - thinly sliced
1 T Garlic - roughly chopped
1 inch Ginger - grated
1 Green Chilli - chopped into rounds
1 tsp Thai Basil - chopped
1-2 T Dark Soy Sauce
3 T Gingelly (Sesame) Oil

2 C Anil Roasted Vermicelli
1/2 tsp Crunchy Peanut Butter
2 C Water
pinch of Turmeric

Peanuts - roasted and crushed
Tabasco Chipotle Hot Sauce

Pre-cook cabbage, carrots and beans in the microwave for about 5 minutes to make the stir frying go quicker.

Heat gingelly oil in a heavy bottomed wok (baandli).
Add ginger, garlic and green chillies and stir fry for half a minute.
Add onion and Thai basil and stir fry until onions become partially tender.
Add tofu and gently stir fry for a few seconds.
Add capsicum and stir fry for a couple of minutes.
Add remaining vegetables and stir fry for a couple of minutes.
Add soy sauce and heat for half a minute while mixing well.
Turn off the heat and keep aside.

In a pot, bring 2 C of water to a rolling boil with the pinch of turmeric and peanut butter.
Add the vermicelli and keep stirring on medium heat for a few minutes, until most of the water has been absorbed and the vermicelli has been cooked.

Add the stir fried veggie-tofu mixture to the cooked vermicelli and mix very well.
Garnish with roasted, crushed peanuts.

Serve hot drizzled with Tabasco Chipotle Sauce. If you've been reading my recent blog posts, you might already have realized that Tabasco Chipotle is my new best friend. Hubby and I have been pouring it over everything! It's nuts. hehe

Enjoy! :)


Asian Fusion Vermicelli

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