Stir-fried Harusame (Japanese Vermicelli) with Garlic Chives & Eggs

Name: Stir-fried Harusame (Japanese Vermicelli) with Garlic Chives & Eggs
Yield: 2 servings
Cuisine: British
Ingredients: 1 small bunch (about 100g) ‘Nira’ (Garlic Chives); 100-120 g Dry Harusame Noodles (Bean Thread Noodles); 3 Eggs; Salt & White Pepper; 1 tablespoon Vegetable Oil; 1 tablespoon Cooking Sake; 1 tablespoon Oyster Sauce; 1 teaspoon Soy Sauce

Hiroko Liston @hirokoliston

Melbourne, Australia

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.

Hiroko Liston @hirokoliston

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Ingredients

2 servings

1small bunch (about 100g) ‘Nira’ (Garlic Chives)
100-120 gDry Harusame Noodles (Bean Thread Noodles)
3Eggs
Salt & White Pepper
1 tablespoonVegetable Oil
1 tablespoonCooking Sake
1 tablespoonOyster Sauce
1 teaspoonSoy Sauce

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Steps

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.
2

Wash ‘Nira’ (Garlic Chives) and cut about 3cm.
3

Place Sake, Oyster Sauce and Soy Sauce in a small bowl and mix well.
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.
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.