An easy to make refreshing vegan noodle bowl.

-1 large Chinese eggplant
-2 heaped tbs each: all purpose flour, rice flour, tapioca starch
-1 tsp baking powder
-10 tbs water
-pinch of 5 spice powder
-pinch of salt and sugar
-oil for frying eggplants
-Rice vermicelli
-bean sprouts, assorted fresh herbs
-roasted peanuts (crushed)

What to Do:
Boil vermicelli and drain. Wash eggplant and cut into long pieces. Mix together flours, baking powder, water, 5 spice powder with salt and sugar to form a smooth batter. Dip egg plants in batter and deep fry until golden. Serve with noodles, bean sprouts, fresh herbs, crushed peanuts and vegan fish sauce.

***Because my vegetarian dishes are prepared with “Buddhist Laws” in mind; besides not using meats and animal products, I do not use garlic, onions, leeks, chives, or any type of alcohol. However, if your main goal in being vegan cooking is to just avoid meats, feel free to add the any of the mentioned above to spice up you dishes.***

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