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  Dried vermicelli 8 Ounce (250 Gram)
  Carrots 4 , cut into fine julienne
  Zucchini 4 , cut into fine julienne
  Snap peas 4 Ounce, trimmed (125 Gram)
  Groundnut oil/Corn oil 2 Tablespoon
  Spring onions 4 , diagonally sliced
  Fresh root ginger 1 Inch, peeled, thinly sliced
  Garlic 2 Clove (10 gm), crushed
  Soy sauce 4 Tablespoon
  Clear honey 1 Tablespoon
  Wine vinegar 1 Tablespoon
  Coriander seeds 1 Teaspoon, crushed
  Salt To Taste
  Pepper To Taste
  Parsley leaves 1 Tablespoon (As Needed, To Garnish)

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.

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.

17. Serve in a warm serving bowl.
18. Garnish with parsley leaves and serve.

Recipe Summary

Difficulty Level: 
Cook Time: 
20 Minutes

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