Longkou bean vermicelli with zucchini and carrots
3 servings
35 minutes
Longkou bean vermicelli with zucchini and carrots is a refined dish of European cuisine that combines lightness, freshness, and rich flavors. With the delicate texture of the vermicelli and the crunchy vegetable mix, it is perfect for a light yet nutritious dinner. This recipe, inspired by Asian motifs, offers a subtle balance of sweet-sour and spicy notes achieved through lime, chili, and ginger. Sesame oil enhances the aroma of the ingredients while soy sauce adds depth to the flavor. Historically, such dishes emerged from cultural exchange between East and West, adapting traditional ingredients to new taste preferences. It is best served hot, sprinkled with toasted sesame seeds that add a nutty touch. A wonderful choice for those who appreciate harmony in flavors and textures!
1
Toast sesame in a dry pan for 1-2 minutes.
- Sesame seeds: to taste
2
Clean the carrots, garlic, ginger, wash the oyster mushrooms, cauliflower, and zucchini.
- Carrot: 1 piece
- Garlic: 2 cloves
- Ginger: 1.5 teaspoon
- Oyster mushrooms: 150 g
- Cauliflower: 60 g
- Zucchini: 1 piece
3
Put water to boil, then cook the cauliflower.
- Cauliflower: 60 g
4
Cut the carrot into thin strips (like for Korean carrot).
- Carrot: 1 piece
5
Chop garlic and ginger finely.
- Garlic: 2 cloves
- Ginger: 1.5 teaspoon
6
Put water on the fire for the vermicelli.
7
Put a pan on the fire where everything will happen (better a wok). Heat the oil and add garlic and ginger, then immediately add the carrot.
- Sesame oil: 2 tablespoons
- Garlic: 2 cloves
- Ginger: 1.5 teaspoon
- Carrot: 1 piece
8
Meanwhile, cut the zucchini and oyster mushrooms into long strips and throw them into the pan. By this time, the carrot should have softened and the water should be boiling.
- Zucchini: 1 piece
- Oyster mushrooms: 150 g
9
Throw the vermicelli into boiling water (you can add a little salt to the water. It depends on the amount of soy sauce, I don't add salt).
- Mung bean vermicelli (glass noodles): 200 g
10
Slice the chili into rounds, not too much, keep in mind that ginger is also spicy. Zest the lime, not thoroughly. Throw the zest with chili into the pan.
- Chili pepper: to taste
- Lime: 1 piece
11
Pour soy sauce into a bowl and squeeze half a lime.
- Soy sauce: to taste
- Lime: 1 piece
12
The vermicelli cooks quickly, in about 3-4 minutes. So it's time to drain it in a colander, let the liquid drain a bit, and immediately send it to the pan with the cauliflower.
- Mung bean vermicelli (glass noodles): 200 g
- Cauliflower: 60 g
13
Mix everything, pour in soy sauce with lime juice, and simmer for another minute.
- Soy sauce: to taste
- Lime: 1 piece
14
Serve sprinkled with sesame.
- Sesame seeds: to taste
