Vermicelli Noodles (One Pan)

This simple bowl of noodles is really easy and quick to make, full of satiating fibre and plant-based protein (in either the form of peanuts or tofu if you want to go the extra mile). All in all, these vermicelli noodles are super satisfying and this is the best bit, all of the action takes place in a single wok. 

Stir-Fry Sauce:
2 Tbsp. soy sauce or tamari (30 mL)
2 tsp. dark soy sauce, for colour (10 mL)
1½ Tbsp. rice wine vinegar (20 mL)
1 tsp. pure maple syrup or sugar (10 mL)
1 tsp. toasted sesame oil (5 mL)
1 clove garlic, finely grated
1-2 tsp. chilli sauce, such as Sriracha (5-10 mL)

Noodles:
3 spring onions/scallions
½ bell pepper
1 cob corn or ½ cup defrosted corn kernels
5.3 oz green beans (150 g)
3 tsp. high smoke point oil (15 mL)
3.5 oz rice vermicelli noodles (100 g)
1 scant ½ cup peanuts or cashews, roasted (60 g)

Tofu (optional):
10.5 oz firm tofu, pressed (300 g)
1½ Tbsp. soy sauce or tamari (20 mL)
2 tsp. oil (10 mL)

Stir-Fry Sauce:
Place all of the ingredients in a jar, screw the lid on and shake well to emulsify. Leftovers keep well in the fridge for 1-2 weeks.

For the Noodles:
Cut white and light-green parts of spring onions into 0.5" (1.25 cm ) segments. Slice one dark green top finely for serving and leave the rest for another dish.

Cut pepper into thin strips, shave corn kernels off the cob, top and tail the beans and cut into 0.75″ (2 cm) segments.

Preheat a wok until starting to smoke lightly. Add a tsp. of oil, swirl it around and add the beans. Stir-fry for 1-2 minutes before adding pepper, corn and finally spring onion segments. Add another tsp. or two of oil to the wok when it is looking dry. Carry on stir-frying until all the veggies are no longer raw (but still a little crunchy) and charred in places.

Remove the veggies from the wok and set aside. Pour 1½ cups (360 mL) of water (or stock) into the wok and place the noodles on top. After a few seconds, flip the noodles using kitchen tongs.

Carry on cooking the noodles (use kitchen tongs to help the noodles untangle) until all of the liquid has been absorbed and the noodles are pliant yet with a little bit resistance left. Taste a tiny bit to be sure and if your noodles are still tough, add a splash more water and carry on cooking them for a little longer.

Stir the sauce through the softened noodles, add vegetables back to the wok and tofu, if using. Stir-fry everything for a few seconds - just to warm up - then divide between bowls, top with peanuts and spring onion tops.

Tofu (optional):
Cut pressed tofu into  0.5″ (1.25 cm) cubes. Combine soy sauce and 1 Tbsp. (15 mL) of water in large, flat bottomed dish and coat tofu cubed in the liquid. Allow to marinate for at least 1 hr, stirring every now and then.

Heat up the oven to 400°F (200°C/180°C fan, Gas Mark 6) and grab a large baking tray. Lift tofu out of the marinade and arrange it on a lined baking tray, bake for about 15 minutes.

Stir oil through the tofu and return to the oven for another 15 minutes (if using an already pressed brand of tofu, like Tofoo, 5-10 minutes is enough).

Cook's Notes:

Peanuts: if you only have raw peanuts, you can either roast them in the oven or on a hot skillet. To roast them in the oven, spread  1-2 cups  (150-300 g) of peanuts on a paper lined baking tray and roast them at 355° F (180° C ) until golden - about 10 minutes depending on the amount of peanuts. To roast them on the hob, place a single layer of peanuts on a pre-heated dry pan and toss them frequently until charred and fragrant. Allow to cool after roasting. If you are allergic to peanuts, replace them with cashews.