This recipe is slightly different from the version I found online. I added a few extra ingredients (celery, white mushrooms, red pepper) and substituted the beef strips for tofu to make it 100% vegan.

• Rice vermicelli noodles — 1/2 pound
• Sesame oil — 2 tablespoons
• Tofu, thinly sliced — 1/4 pound
• Red pepper, thinly sliced — 1
• Onion, thinly sliced — 1
• Carrot, peeled and grated — 1
• Shiitakes, stems removed and thinly sliced — 3
• White mushrooms, sliced — 4-5
• Garlic, minced — 2-3 cloves
• Spinach — 8 ounces, or about 1/2 bunch
• Celery — 1 stalk
• Scallions, cut into 1-inch pieces or thinly sliced — 2-3
• Soy sauce — 2-3 tablespoons
• Sugar — 2 teaspoons
• Salt and pepper — to taste
• Sesame seeds, toasted — 1 tablespoon

1. Bring a large saucepan of water to a boil over medium-high heat. Stir in the noodles and cook for 5 minutes. Remove from heat, drain, rinse with cold water and set aside.
2. Heat the sesame oil in a wok or large sauté pan over medium flame. Add the tofu and sauté about 3-4 minutes. Remove to a plate and set aside.
3. Add a little more oil to the wok or pan if necessary and toss in the onion, carrot, celery and red pepper. Sauté until the onion is just translucent. Add the mushrooms and garlic and sauté 2-3 minutes more. Finally add the spinach and scallions and sauté until the spinach is just wilted.
4. Add the drained noodles, soy sauce, sugar, salt and pepper to the sauté pan and cook, stirring, to heat through. Adjust seasoning.
5. Transfer to a serving dish and garnish with the toasted sesame seeds.

Makes 4 servings

This recipe makes 4-6 servings. I halved everything and only used white flour as I didn’t have any whole wheat flour. I didn’t have canola or safflower oil and used regular sunflower oil. I also didn’t have any frozen blueberries and used fresh ones instead.

Halving everything makes about 3 large pancakes or 4 average ones.

1 cup whole wheat flour
1 cup white flour
3 Tbsp. sugar
3 Tbsp. baking powder (I didn’t use any because I used self rising flour)
1 tsp. sea salt
2 cups vanilla soy milk
3 Tbsp. canola or safflower oil (I used regular sunflower oil)
1/2 cup frozen blueberries
1/2 cup fresh blueberries

Combine dry ingredients in a bowl and sift together. Add vanilla soy milk and oil and mix until smooth.

Ladle onto hot pancake griddle or pan. Add frozen blueberries. Cook for about 2-3 minutes on each side.

Serve with fresh blueberries and maple syrup (optional).

I poured the mix onto a fying pan and added the blueberries. I used my finger to push them into the mixture.