Stir Fried Vermicelli
INGREDIENTS - Serves 4
- 300 grams SUMAN Vermicelli
- 2 teaspoon peanut oil
- 15 cloves garlic, finely chopped
- 2 inch piece ginger, finely chopped
- 2 onion, sliced
- 1 Carrot, sliced
- 1 Capsicum, sliced (optional)
- ½ cup cabbage, sliced (optional)
- 3-4 thai red chillies, chopped
- ¾ teaspoon salt
- 2 teaspoon soy sauce
- ½ teaspoon sugar
- 4 stalks spring onions, chopped
PREP TIME
15 min
COOK TIME
15 min
TOTAL TIME
30 min
METHOD
Boil a big pot of water ( 2 litres) until hot and bubbling. Switch off the flame and add in the dried noodles to the hot water.
Make sure the noodles is fully immersed. Let it sit in the hot water for 3-4 minutes.
The noodles would have swollen by this time. Drain the excess water and set aside to drain in a colander.
Heat oil in a wok until hot. Add in the ginger and garlic and fry briefly until the garlic is starting to brown.
Add in the onions and fry for a couple of minutes. Add in the vegetables of your choice. Carrots, Cabbage, Capsicum etc.. Cook for a couple of minutes. Add in the chopped thai red chillies.
Add in the tamarind juice to the pan. Add in the salt and jaggery. I like a little jaggery in my sambar. Cover the pan with a lid and let
it cook for 10-15 minutes in medium flame until the drumsticks are soft and tender.
Add in the soy sauce, salt and a little bit of sugar. Saute until the mixture is well coated. Add in the drained rice noodles and mix everything well to combine.
Add in the chopped spring onions / scallions and serve hot!
