Sir-fried Rice Vermicelli

Name: Sir-fried Rice Vermicelli
Yield: 2 servings
Cuisine: British
Ingredients: 2 servings (about 120g) Dry Rice Vermicelli; 120 g Pork *thinly sliced; 1/4-1/2 Onion; 5 cm Carrot; 1/4 Capsicum; 2 Shiitake Mushrooms; 1-2 Cabbage Leaves; 1 tablespoon Oil; Salt & White Pepper; <Sauce>; 1/2 cup Chicken Stock *OR 1/2 cup Water & 1/2 teaspoon Asian Chicken Bouillon Powder; 1 tablespoon Soy Sauce; 1 teaspoon Sesame Oil; 1 teaspoon Oyster Sauce

Hiroko Liston @hirokoliston

Melbourne, Australia

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.

Hiroko Liston @hirokoliston

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Ingredients

2 servings

2servings (about 120g) Dry Rice Vermicelli
120 gPork *thinly sliced
1/4-1/2Onion
5 cmCarrot
1/4Capsicum
2Shiitake Mushrooms
1-2Cabbage Leaves
1 tablespoonOil
Salt & White Pepper
<Sauce>
1/2 cupChicken Stock *OR 1/2 cup Water & 1/2 teaspoon Asian Chicken Bouillon Powder
1 tablespoonSoy Sauce
1 teaspoonSesame Oil
1 teaspoonOyster Sauce

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Steps

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.
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.
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.
4

Heat Oil in a large frying pan or wok over medium to high heat, cook Pork, add vegetables, and season with Salt & Pepper.
5

When ingredients are cooked and seasoned, add firmly cooked Rice Vermicelli, pour over the sauce, and stir-fry until the liquid is gone.