- 8 ounces rice vermicelli
- 2 tablespoons vegetable oil, such as canola
- 4 large shallots, finely chopped
- 3 medium cloves garlic, finely chopped
- 1-inch piece fresh ginger root, finely chopped
- 1 teaspoon ground coriander
- 1 large carrot, thinly sliced
- 8 ounces green beans, cut into bite-size pieces
- 1 to 3 large red chiles, finely chopped
- 1/2 cup coconut milk
- 2 tablespoons soy sauce
- 1/2 teaspoon molasses
- 1 (8-ounce) package Veat Gourmet Bites
- 2 large eggs
- 1/2 cup fresh basil, julienned
- 1/4 cup macadamia nuts, toasted and coarsely chopped
- 1 large lime, quartered
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- Saturated fat7.82g
- Trans fat0.04g
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In this recipe, mock meat gets a boost from some intense Indonesian flavors.
What to buy: Veat, a meat substitute made from texturized soy protein, was discontinued. Alternatives include Quorn and Beyond Meat.
- 1Bring a large pot of water to a boil. Add vermicelli to the pot and cook according to the package directions. Drain.
- 2In a wok or large sauté pan, heat oil over high heat. Add shallots, garlic, ginger, coriander, carrot, and green beans. Add chiles to taste and stir-fry over high heat until vegetables are crisp-tender, about 5 minutes.
- 3Add coconut milk, soy sauce, and molasses to the wok and bring to a boil. Add frozen Veat, cover it with hot vegetables, and mix until it separates into pieces.
- 4When pieces are warmed through, add eggs. Crack eggs into the bottom of the wok and dump vermicelli on top. Stir, turning vermicelli to coat with eggs and sauce. Continue stirring until eggs are cooked and lose their glossy appearance. Stir in basil.
- 5Divide among four plates, top each serving with macadamia nuts, and serve immediately with a wedge of lime alongside.