Chinese Style Vermicelli Recipe
Ingredients
| Vermicelli | 250 Gram, dried | |
| Carrots | 4 | |
| Zucchini | 4 | |
| Snap peas | 125 Gram | |
| Groundnut or corn oil - 2 tablespoons | ||
| Spring onions | 4 | |
| Root ginger | 12.5 Gram, peeled | |
| Garlic - 1-2 cloves, crushed | ||
| Soy sauce | 4 Tablespoon | |
| Clear honey | 1 Tablespoon | |
| Wine vinegar | 1 Tablespoon | |
| Coriander seeds | 1 Teaspoon, crushed | |
| Salt | 1 To taste | |
| Pepper | To Taste | |
| Parsley leaves – as needed, to garnish | ||
Directions
MAKING
1. In a large pan, prepare salt water and bring it to boil.
2. Add vermicelli, stir and heat until it boils again.
3. Boil for 8-10 minutes or follow packet instructions; stir occasionally.
4. In a colander or sieve, place carrots, zucchini and snap peas.
5. Season with salt to taste and place the colander over the pan of boiling vermicelli.
6. Cover the colander and keep for less than 5 minutes until the vegetables are tender but still crunchy.
7. Once done, remove the colander and keep aside.
8. Drain vermicelli
9. Chop vermicelli into shorter lengths.
FINALISING
10. In a wok or a deep frying pan, heat oil.
11. Add spring onions and ginger and stir fry gently until the ingredients give off a spicy aroma.
12. Add garlic, soy sauce, honey, wine vinegar and coriander seeds; stir well.
13. Add vermicelli and vegetables.
14. Increase the heat to high and toss the ingredients in the wok vigorously to mix well.
15. Toss until all the ingredients are very hot.
16. Season with pepper to taste.
SERVING
17. Serve in a warm serving bowl.
18. Garnish with parsley leaves and serve.
1. In a large pan, prepare salt water and bring it to boil.
2. Add vermicelli, stir and heat until it boils again.
3. Boil for 8-10 minutes or follow packet instructions; stir occasionally.
4. In a colander or sieve, place carrots, zucchini and snap peas.
5. Season with salt to taste and place the colander over the pan of boiling vermicelli.
6. Cover the colander and keep for less than 5 minutes until the vegetables are tender but still crunchy.
7. Once done, remove the colander and keep aside.
8. Drain vermicelli
9. Chop vermicelli into shorter lengths.
FINALISING
10. In a wok or a deep frying pan, heat oil.
11. Add spring onions and ginger and stir fry gently until the ingredients give off a spicy aroma.
12. Add garlic, soy sauce, honey, wine vinegar and coriander seeds; stir well.
13. Add vermicelli and vegetables.
14. Increase the heat to high and toss the ingredients in the wok vigorously to mix well.
15. Toss until all the ingredients are very hot.
16. Season with pepper to taste.
SERVING
17. Serve in a warm serving bowl.
18. Garnish with parsley leaves and serve.
Chef
