|
1
teaspoon
200 g
1
tablespoon
2
tablespoons
1
cm
2
cloves
6
1
teaspoon
1
teaspoon
1/2 teaspoon
1/2 head
1
1
bunch
1
tablespoon
100 g
1
teaspoon
1
|
Salt
Dried rice vermicelli
Sesame oil
Oil
Fresh ginger, finely shredded
Garlic, finely minced
Dried shiitake mushrooms,
soaked in hot water 20 minutes, stems removed
and sliced, reserve soaking liquid
Soy sauce
Sugar
Salt
Round white cabbage, shredded
Small carrot, shredded
Garlic chives, snipped into 4 cm lengths
Mushroom oyster sauce
Fresh mung bean sprouts, washed and rootlet removed
Black pepper
Red chili, sliced, for garnishing
|
Method :
-
Bring a pot of water to a full boil with 1
teaspoon of salt, then add the rice vermicelli.
-
Leave in water exactly 3 minutes, then
transfer to colander and drain.
-
Place noodles in a roomy mixing bowl and
drizzle over 1 tablespoon of sesame oil, toss to coat thoroughly then
set aside.
-
Heat oil in a wok until smoking hot, then
add the ginger, garlic, and shiitake and stir fry 1 to 2 minutes.
-
Add the soy sauce, sugar and salt, stir
quickly to mix.
-
Next add the cabbage and carrot and stir
fry for 2 to 3 minutes, then stir in 3 tablespoons of the reserved
shiitake water and cook for 2 to 3 minutes more.
-
Add the garlic chives and oyster sauce and
stir fry for 2 minutes, then add the bean sprouts and stir-fry
another 1 minute.
-
Add the black pepper, stir to distribute
evenly, then turn off heat, and transfer vegetables to the prepared rice
vermicelli. Toss to combine, garnish with sliced chili, and serve.
|