This recipe is coming directly from here. You can also find a video demonstration of the recipe in that post.

Since the discussion is in-depth in that post, I’m not going to replicate all of that here but here are the substitutions:

• Replace the egg noodles with the same amount of rice vermicelli.

Do not place paper towel over them once the noodles have cooked as they will stick like hell to it. They will cook through just fine without it, believe me. I have found that Vietnamese rice vermicelli tends to have a tougher consistency than other styles, which is ideal for these sorts of dishes. I use Dongguan brand and they are ideal for fried noodle dishes like this. Try to find the the thicker, tougher looking vermicelli because the very fine vermicelli are a bit harder to work with in a wok. You could also use flat rice noodles - the consistency will be different but I doubt anyone’s going to heckle you for it.

• Replace the fish sauce

Fish sauce substitutes are usually overdone in the west. Use some Golden Mountain sauce (ideally), some Maggi sauce, some liquid aminos etc. instead. If you are really craving that true fishy taste (lol why?) then you can add in some seaweed like nori strips or even boil some kelp (Kombu) for 10 minutes and use the water from that.

That’s really all there is to it.

This dish is extremely simple and tasty, and it lends itself well to vegan cooking. I’d recommend subscribing to their youtube channel because they have a lot of great authentic dishes and lots of Chinese cuisine lends itself well to vegan adaptation.