Stir-fried vermicelli noodles (Bāocài fěnsī) from The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition (page 249) by Hannah Che

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for scallion oil. You may use the Scallion oil recipe on p. 301.

  • mlonigan on January 12, 2026

    It's a little hard to integrate the veggies fully into the noodles (I ended up with clumps of noodles), but this is such a lovely balance of greasy comfort with the hit of vinegar that makes it super craveable.

  • Stephenn31 on January 19, 2023

    Very easy and delicious. I soaked the noodles for 15 min like the recipe said, then soaked in boiling water because they didn’t seem pliable enough. That was a good idea because the sauce liquid evaporated quickly and before I had a chance to toss the noddles in all of it too cook/soften them

  • christineakiyoshi on October 11, 2022

    This was very good and we made the scallion oil. We served with some chili oil since we like it spicy. Subbed rice vermicelli.

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