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Stir-Fry Rice Vermicelli With Vegetables



This is a homely rice vermicelli recipe, packed with vegetables and seasoned with lots of freshly ground white peppercorns. A quick and healthy meal, full of fresh flavors, and I'm sure to become your family's favorite.

Stir-Fry Rice Vermicelli With Vegetables

Ingredients

1 Packet/454g/16oz/1 lb Rice Vermicelli, soak according to manufacture’s instructions and drain well


4 Tbsp Peanut or Vegetable Oil


4 Cloves of Garlic, peeled and chopped
1 Yellow Onion, peeled and diced
1 Medium Size Cabbage, shredded
2 Large Carrots, shredded

¾ to 1 Cup of Chicken or Vegetable stock


2-3 Tbsp Light Soy Sauce


1 Tbsp Freshly Ground White Peppercorns
Sea Salt to taste



Garnish
4 Omelet, thinly sliced
2 Red Chiles, sliced
2 Scallions, sliced



Method



In a large wok over medium heat, mix in the oil and cook the garlic and onion until light golden in color. 
 Turn the heat on high, toss in the cabbage follow and softened rice vermicelli. Use a tong and spatula to stir-fry, then add chicken or vegetable's stock and season with soy sauce, pepper, and salt. When the rice vermicelli almost dry, mix in the carrots. Continue to stir-fry until all the ingredients are well mix and the carrots are just cooked, and adjust the seasoning with sea salt. Serve warm with omelet, red chilies, and scallions.

Serves 6 to 8
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Comments

  1. No Worries MateJuly 17, 2013 at 6:24 AM

    yum, this is my fav too!

    ReplyDelete
  2. AnonymousJuly 18, 2013 at 5:16 AM

    Just made a batch of rice noodles last week. We loved them as a salad.

    ReplyDelete

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