Ingredients

1. •4 Ounces Asian vermicelli noodles
   

2. •2 Tablespoons hoison
   

3. •1 Tablespoon sriracha sauce
   

4. •1 Tablespoon sugar
   

5. •1 Teaspoon brown sugar
   

6. •1 Teaspoon chili garlic sauce
   

7. •2 Tablespoons soy sauce
   

8. •1 Tablespoon sesame seed oil
   

9. •8 Ounces firm tofu, cut into 1-inch squares
   

10. •1 Zucchini, cut lengthwise
    

11. •2 Tablespoons canola oil
    

12. •3 Cloves garlic
    

13. •1 Small yellow onion, sliced
    

14. •2 Stalks Chinese broccoli
    

15. •1 Korean red pepper
    

16. •1 Cup shitake mushrooms sliced
    

17. •1 Cup mung bean sprouts
    

18. •2 Red leaf lettuce leaves, shredded (cut down the middle lengthwise and cut into 1- inch strips)
    

19. •1 Cucumber, julienned
    

20. •2 Scallions, shredded
    

21. •2 Tablespoons basil
    

Directions

Place the vermicelli noodles in a large bowl. Pour enough boiling water to submerge the noodles. Let it soak for 5-8 minutes or until the noodles are soft. Drain and rinse in cold water. Set aside.

Rinse and drain the mung bean sprouts at least three times. Snip off the ends. Place in a colander and let it dry.

Whisk together hoison, sriracha, both sugars, chili garlic, soy sauce, and sesame seed oil. Set aside.

Heat a large non-stick frying pan, add 1 tablespoon canola oil and tofu. Season with salt and pepper. Cook for about 2 minutes and then flip. Cook for another 2 minutes or until golden brown. Transfer to a plate lined with paper towels. Set aside.

In the same pan, add zucchini. No need to add more oil if you’re using a non-stick pan. Season with salt and pepper. Cook until the zucchini is soft. Set aside.

Cut the Chinese broccoli, separating the stalk from the leafy parts. Set aside.

Heat the same pan on medium heat and add canola oil. Stir in garlic and onion. Saute until onion is soft. Add Chinese broccoli stalks and Korean red peppers. Saute for 3 minutes. Add the leafy parts and mushrooms. Cook for another 3-4 minutes.

Putting It All Together

On a plate or a bowl, place a cup of vermicelli noodles. Top with Chinese broccoli mixture. Layer with tofu, zucchini, mung bean sprouts, lettuce and cucumbers. Sprinkle scallions and basil. Drizzle hoison mixture evenly.

Serves 4

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