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Stir-fried Harusame (Japanese Vermicelli) with Garlic Chives & Eggs
Introduce
Chef :
Hiroko ListonStir-fried Harusame (Japanese Vermicelli) with Garlic Chives & Eggs
Garlic Chives (’Nira’ in Japanese) are very hardy. They grow so well, produce plenty of seeds and spread even outside of the veggie garden. Every time my husband cuts the grass around the garden, we smell garlic! But this means we can grow them easily. In Japan, ‘Nira’ is considered a vegetable not a herb. ‘Nira’ is actually a super food. They are very nutritious and we should eat more.
Ingredient
Food ration :
2 servings
3
Eggs
1 tablespoon
Vegetable Oil
1 tablespoon
Cooking Sake
1 tablespoon
Oyster Sauce
1 teaspoon
Soy Sauce
Cooking instructions
* Step 1
Soak Harusame Noodles in cold water for 10 to 15 minutes to hydrate. When they are soft, drain well and tear short if very long.
* Step 2
Wash ‘Nira’ (Garlic Chives) and cut about 3cm.
* Step 3
Place Sake, Oyster Sauce and Soy Sauce in a small bowl and mix well.
* Step 4
Lightly beat Eggs to just combine. Season with some Salt & White Pepper. Heat Oil in a frying pan over medium-high heat and cook Eggs gently stirring until set but still soft. Move it onto a plate.
* Step 5
Cook ‘Nira’ until almost soft, then add Harusame Noodles and cook until transparent. Add the sauce and cooked Eggs, and combine well. Whole cooking process won’t take long at all.
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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