Stir-Fry Rice Vermicelli

Rice vermicelli is another versatile staple food that can be enjoyed in so many ways, one of which is to fry it. Whichever way it's cooked or fried, it absorbs all the flavors of the ingredients it's being cooked in and you will have a very simple and delicious meal. This is one of my favorite Stir-Fry Rice Vermicelli recipe. Only two main ingredients, namely, rice vermicelli and bean sprouts. A healthy and delicious vegetarian carbo fix that costs very little to make. This humble Malaysian styled fried vermicelli is fantastic as it is, however, you can also opt to serve with fried eggs or with some chicken curry to add some protein to your meal. Try it!


Stir-Fry Rice Vermicelli

Ingredients

1 Packet/454g/16oz/1 lb Rice Vermicelli, soak according to manufacture’s instructions and drain well

1 Packet/454g/16oz/1 lb Bean Sprouts, washed and drained
4 Tbsp Peanut or Vegetable Oil

3 Medium-Size Shallots, peeled and coarsely chopped

5 Cloves of Garlic, peeled and coarsely chopped
2 Cups of Water

2-3 Tbsp Light Soy Sauce

2 Tbsp Dark Soy Sauce, preferably Dark Caramel

2 tsp Chicken Granules

Sea Salt to taste



Method



In a large wok over medium heat, mix in the oil and cook the shallots and garlic until light golden in color.

 Add water, soy sauce, dark soy sauce, and chicken granules. Turn the heat on high, bring it to a boil and toss in the rice vermicelli. Use a tong and spatula to mix the rice vermicelli into the sauce. When the sauce is almost dry, mix in the bean sprouts. Continue to stir-fry until all the ingredients are well mix and the bean sprouts are just cooked, and adjust the seasoning with sea salt. Serve warm.


Serves 6