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Ingredient
Sir-fried Rice Vermicelli
Introduce
Chef :
Hiroko ListonSir-fried Rice Vermicelli
I used to cook this dish using already seasoned Dry Rice Vermicelli in Japan. A company called ‘Kenmin Foods’ produces delicious Rice Vermicelli products. I recently saw them on the internet and I was nostalgic. I tried to cook the dish using commonly available Dry Rice Vermicelli. I seasoned it simply and the result was very similar to what I used to cook. This is a quick & easy & nutritious dish.
Ingredient
Food ration :
2 servings
120 g
Pork *thinly sliced
1/4-1/2
Onion
5 cm
Carrot
1/4
Capsicum
1-2
Cabbage Leaves
1 tablespoon
Oil
1 tablespoon
Soy Sauce
1 teaspoon
Oyster Sauce
1 teaspoon
Sesame Oil
Cooking instructions
* Step 1
Cut all vegetables into thin strips. Cabbage leaves can be cut into 1-2cm wide strips. Cut thinly sliced Pork into the size that is easy to eat.
* Step 2
Combine all the sauce ingredients in a small bow. *Note: You might need to add Salt depending on the saltiness of the Chicken Stock you use.
* Step 3
Cook Dry Rice Vermicelli in boiling Water firmly, for slightly shorter time than instructed, then drain. *Note: The noodles will be cooked with other ingredients later.
* Step 4
Heat Oil in a large frying pan or wok over medium to high heat, cook Pork, add vegetables, and season with Salt & Pepper.
* Step 5
When ingredients are cooked and seasoned, add firmly cooked Rice Vermicelli, pour over the sauce, and stir-fry until the liquid is gone.
Note: if there is a photo you can click to enlarge it
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