After a long day at work, sometimes you need a 30mins or less recipe to quickly put together and call it dinner. I picked up some rice stick vermicelli at a recent supermarket visit and it came in handy this week. Rice stick vermicelli brings back childhood memories for some reason, I guess I ate it a little too often and when I picked up the packet, I went back in time. You might think working with rice stick vermicelli is hard, I use half a packet cause its just the two of us, so trying to divide the vermicelli can be a challenge without it flying all over the kitchen. A little patience helps and remember! don’t start cutting the vermicelli before soaking it – its easier to work with it once well soaked.
Rice sticks noodles – 1/2 pack
Onion: 1 medium chopped
Mixed Veggies: Beans, Carrots, corn, Brocolli
Garlic cloves: 3 minced fine
Ginger: 1/2 inch piece
Eggs: 3 whisked well
Meat of your choice: Chicken, Beef, Pork, shrimp or a combo of them all
Soy Sauce: 5 tbsps
Sugar: 1 tbsp
Salt & Pepper
Soak the rice sticks in some hot water for 20mins or until they turn soft.
If you are using eggs, cook the whisked eggs and season with salt and pepper. Set aside
To some heated oil, add the onion and garlic cloves and ginger. If you are using any meat, add it now. I decided to skip the meat, so the veggies went in next. You can use it frozen or fresh. If its fresh, add a few tbsp of water, cover with a lid, season with salt and pepper and let it cook on low heat.
Next add the soy sauce and sugar followed by the rice sticks. Continue to stir fry for a few minutes until the veggies and noodles are soft and well cooked. Finally add the bean sprouts and the cooked scrambbled eggs.