1bundle vermicelli noodlesmine is part rice and mung bean starch, mung bean is my favourite for this!
2tbspvegetable oilI used canola
1tbsptom yum paste
1/2tbspdoenjangor doubanjiang (you can just use more tom yum paste if you don't have any)
1-2green onionswhites halved lengthwise and cut into 1 inch segments (or cut on a diagonal), greens cut into 1 inch pieces
2clovesgarlicminced
1small tomatocut into wedges
1king oyster mushroomsliced
1/3of medium carrotjulienned
2-3baby bok choyI used Shanghai, quartered
4-6tofu puffsfried puffy tofu, bought at the Asian market, halved diagonally
1tbspvegan fish sauce
1/4cup-1/2 cup waterfor the noodles
Wedge of lime to garnish
Instructions
Soak the vermicelli noodles in warm water for 20-30 minutes until softened
In a wok over medium-high heat, fry the tom yum paste and doenjang until fragrant and loosened in the oil (about 30 seconds)
Add the whites of the green onion and garlic, and stir fry for another 20-30 seconds.
Add the tomato, oyster mushroom, carrot, and bok choy and stir fry until the carrot has softened and the tomato and mushroom havecooked down and released some water (about 3-4 minutes)
Add the tofu puffs and stir to coat in the sauce well. Add the noodles and add water as needed to cook the noodles through. I had to add about 1/3-1/2 cup over 4-5 minutes (the noodles will become a lot more tender and clear once fully cooked).
Season with vegan fish sauce and stir everything together well so the noodles, veggies, and tofu puffs are evenly coated in sauce (any clumps of the tom yum paste will be quite salty).
Add the greens of the green onion and stir until just cooked (about 30 seconds), and then serve with a squeeze of fresh lime juice!
Notes
If you'd like to double or quadruple this recipe, it does make excellent leftovers! Store in the fridge for up to 3-4 days. Reheat by either stir-frying again in a wok or microwaving for 2 minutes on high.