Are you ready to embark on a culinary adventure that’s as delicious as it is plant-based? Dive into the vibrant world of Chinese cuisine with our mouthwatering Vegan Ants Climbing a Tree recipe! This dish combines the delicate texture of rice vermicelli noodles with the hearty goodness of textured vegetable protein, all enveloped in a savory sauce that will leave your taste buds dancing. Perfect for a quick weeknight dinner or an impressive dish to share with friends, this recipe is not only easy to make but also packed with flavor. Get ready to impress yourself and your guests with this delightful vegan twist on a classic!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Chinese
Serves: 2 servings
Ingredients
- 100g rice vermicelli noodles
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 200g textured vegetable protein (TVP)
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, sliced
Instructions
- Soak the rice vermicelli noodles in hot water for 5-7 minutes until they become soft and pliable. Drain and set aside.
- Rehydrate the textured vegetable protein (TVP) by soaking it in warm water according to package instructions, typically 10 minutes. Drain and squeeze out excess moisture.
- Heat vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
- Add the rehydrated TVP to the pan and cook for 3-4 minutes, stirring constantly to ensure even browning.
- Pour in soy sauce and sesame oil, mixing thoroughly to coat the TVP and create a rich, savory flavor.
- Add the softened rice vermicelli noodles to the pan and gently toss with the TVP mixture, ensuring the noodles are evenly coated and heated through.
- Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Remove from heat and garnish with sliced green onions.
- Serve hot, ensuring the noodles are steaming and the TVP is well-seasoned.
Tips
- Soak Noodles Properly: Make sure to soak the rice vermicelli noodles in hot water for the full 5-7 minutes until they’re soft. This will ensure they absorb the flavors of the sauce beautifully.
- Rehydrate TVP: When rehydrating the textured vegetable protein (TVP), give it enough time to soak up the water. Squeeze out excess moisture to prevent the dish from becoming watery.
- High Heat for Stir-Frying: Use medium-high heat when stir-frying the garlic and ginger to release their aromatic flavors quickly without burning them.
- Even Browning: Stir the TVP continuously while cooking to achieve an even golden-brown color, enhancing its texture and flavor.
- Mix Well: When adding the noodles to the pan, gently toss them with the TVP mixture to ensure every strand is coated in the savory sauce.
- Garnish for Freshness: Don’t skip the green onions! They add a fresh crunch that balances the richness of the dish and enhances its visual appeal.
- Serve Immediately: For the best experience, serve the dish hot and fresh from the pan, allowing the flavors to shine at their peak.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 25g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
