Quick, easy, flavorful, and healthful, low-protein dinner fit for a weeknight.
2–3 cups boiling water
2 pieces dried shiitake mushrooms, washed
1 serving mung bean vermicelli (~38 g)
1 tsp oil
1 tbsp oil
1 tbsp grated garlic (~3 small or 2 large cloves)
1.5 tbsp grated shallots (~1 small or 1/2 large)
1/2 cup carrots, cut into matchsticks
1/4 cup green beans, cut at a bias
1½ tsp low sodium soy sauce
1 tsp molasses
½ tsp chili garlic sauce
¼ tsp pepper to taste
Lime juice to taste
1 scallion, green parts only, sliced at a bias
More chili garlic sauce or red pepper flakes
Rehydrate the mushrooms: In a mug or a cup, place 2 pieces of washed dried shiitake mushrooms, pour enough boiling water to submerge them completely, let soak for 10 minutes, then fish out the rehydrated shiitake mushrooms and slice thinly. Reserve 1 tbsp soaking water for sauce.
Rehydrate the vermicelli: In a larger bowl, place 1 serving of dried mung bean vermicelli, then cover completely with the rest of the boiling water, let soak for 5 minutes, then drain the water and toss the vermicelli in 1 tsp oil to keep from sticking.
Cook the aromatics: Heat 1 tbsp oil in a large frying pan over medium-high heat. Once oil is heated, add garlic and shallot, sautée for 1-2 minutes or until fragrant, mixing constantly with a spatula and taking care not to burn.
Cook the vegetables: Add the carrots, green beans, and sliced mushrooms into the pan, and toss or mix with spatula for about 3-4 minutes or until desired tenderness (although some crunch is good!)
Bringing everything together: Add the rehydrated vermicelli into the pan, along with the 1 tbsp shiitake mushroom soaking water, 1½ tsp low sodium soy sauce,1 tsp molasses, ½ tsp chili garlic sauce, and ¼ tsp pepper or more according to taste. Mix gently until sauce is evenly distributed, taking care not to break apart the vermicelli.
Final touches: Add a squeeze of lime juice, top with some sliced scallions, add more hot sauce or red pepper flakes, and your vermicelli is ready to serve!
Different vermicelli brands will cook differently – follow your package instructions!
Feel free to add or substitute your vegetables with kale, asparagus, napa cabbage, green cabbage, bell pepper, broccoli. Stick with low protein vegetable options and/or low potassium options if you are on a potassium restriction.
If you choose to include an egg, cook it first then remove and set aside when cooked through. Then wipe the pan and proceed to cooking the aromatics and vegetables per instructions. Toss the scrambled egg into the stir fry along with the noodles before adding your sauce.
Keywords: low protein dinner