Vegan Quang-Style Noodle

Name: Vegan Quang-Style Noodle
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Vietnamese
Ingredients: 6 cups (1.5 L) water; 8½ oz (250 g) chayote or kohlrabi, peeled, with half cubed and half diced, divided; 8½ oz (250 g) chayote or kohlrabi, peeled, with half cubed and half diced, divided; 12½ oz (350 g) pumpkin, peeled and cubed; 7 oz (200 g) taro, peeled and diced; 1 leek or scallion, white and green parts separated and chopped; 1 leek or scallion, white and green parts separated and chopped; 2½ tsp salt, divided, plus more to taste; 14 oz (400 g) tofu, cut into 1-inch-thick (2.5 cm) steaks; ¼ cup (60 ml) extra-virgin peanut oil or vegetable oil; ¼ cup (60 ml) extra-virgin peanut oil or vegetable oil; 2 index-finger-size pieces fresh turmeric, peeled and finely crushed; 1 cup (100 g) mushrooms (such as straw and shiitake), cut into bite-size pieces; 1 cup (100 g) mushrooms (such as straw and shiitake), cut into bite-size pieces; 1 cup (100 g) mushrooms (such as straw and shiitake), cut into bite-size pieces; 1 tsp mushroom seasoning powder, plus more to taste; 2 to 3 tsp sugar, divided; 4 oz (113 g) seitan (wheat gluten), cut into ⅛-inch-thick (3 mm) slices; ½ tsp black pepper; 1 head leaf lettuce, leaves torn into small pieces or shredded; 1 head leaf lettuce, leaves torn into small pieces or shredded; 3 sprigs each of herbs such as mint, perilla, and Asian basil, stems removed and chopped; 3 sprigs each of herbs such as mint, perilla, and Asian basil, stems removed and chopped; 3 sprigs each of herbs such as mint, perilla, and Asian basil, stems removed and chopped; 3 sprigs each of herbs such as mint, perilla, and Asian basil, stems removed and chopped; 2 lb (907 g) fresh or cooked mì Quảng noodles; 2 lb (907 g) fresh or cooked mì Quảng noodles; ½ cup (30 g) chopped cilantro; ¼ cup (36 g) crushed roasted peanuts; 2 limes, cut into wedges

Preparation info

Yield:
4
servings

Difficulty
Easy
Ready in
1 hr 15

Appears in

Simply Pho

By Helen Le

Published 2017

About

Turmeric is the key to this dish (mì Quảng chay). Fresh turmeric is best, but you can also use the powdered form. If using fresh turmeric, peel and cut it into small pieces, then put it into a plastic bag and crush with a pestle or meat tenderizer. Using a mortar and pestle is another option, but the yellow juice might splash and stain your clothes and hands. If using turmeric in powdered form, one teaspoon is enough for this recipe. Add it to the sautéed mushrooms and tofu al

Ingredients

Asia
Vietnam
Pasta
Vegan

Ingredients

Method