Stir-fried vermicelli

Stir-fried vermicelli

Tags

Chinese
Noods

Cook

Ingredients

  • 2 tbsp soy sauce
  • 1 tbsp shaoxing
  • 1 tsp sugar
  • 1 tsp chinese black vinegar
  • ¾ cup vegetable stock
  • 3 bundles dried mung bean vermicelli
  • 2 tsp sesame oil
  • 1 tsp dark soy sauce
  • 6 garlic cloves, minced
  • 2 scallions
  • Shiitake mushrooms, sliced
  • 2 red chillies, thinly sliced
  • 1 carrot, julienned
  • 4 cups finely shredded cabbage
  • 1 tsp toasted sesame oil
  • ¼ tsp ground white pepper

Steps

  1. In a bowl, mix ingredients from soy sauce to vegetable stock until combined.
  2. In a large bowl, soak the noodles in warm water for 15 minutes, then drain and place them in a another bowl.
  3. Cut the noodles roughly in half with kitchen scissors.
  4. Add the sesame oil and dark soy sauce, and toss to coat.
  5. Heat the wok over medium-high. Once hot add oil and swirl it around to evenly coat the sides.
  6. Add the garlic, scallion whites, mushrooms, carrot and chillies and stir-fry until fragrant.
  7. Add the cabbage and toss, stir-frying until the cabbage is softened. Sprinkle with salt and stir to incorporate.
  8. Push the cabbage to one side. Pour the sauce into the centre of the wok. It should sizzle.
  9. Immediately add the noodles. Stir continuously and fold to incorporate with the vegetables and sauce.
  10. Once noodles are hot remove from heat and stir in the scallion greens, sesame oil, and white pepper.