Fragrant and Crispy Rice Vermicelli in Shiitake Mushroom Gravy 纯素香底米粉

The vegan recipe for Fragrant and Crispy Rice Vermicelli in Shiitake Mushroom Gravy:

servings – 2


  • 250 g rice vermicelli (soak in water until tender, drain and set aside)
  • 8 shiitake mushrooms (soak in water until tender, remove the stems, cut in half and set aside)
  • 1/2 carrot (slice)
  • 2 stalks choy sum
  • 1 tbsp tapioca starch (mix with some water)
  • 5 cups water


  • 1/2 tsp salt
  • 1 tbsp vegetarian oyster sauce
  • 1 tbsp soy sauce


  1. In a non-stick pan, heat oil and pan-fry rice vermicelli on both sides (occasionally sprinkle some oil over the rice vermicelli while pan-frying it) until fragrant; remove, drain and set on plates.
  2. Saute shiitake mushrooms and carrot until fragrant; transfer them into a pot, add water and cook for 10 minutes.
  3. Add salt, vegetarian oyster sauce and soy sauce; stir well.
  4. Add choy sum and tapioca paste; stir well and briefly simmer.
  5. Ladle the gravy and vegetables over the pan-fried rice vermicelli.
  6. Serve.