Vermicelli is a popular dish in Asia. It is very dedicated and thin that it is always challenging to pan-fired.
This is not the first time for me to pan-fired or I should say stir-fired Vermicelli, but every time when I make this dish, I still worry the result will not turn out good.
After many attempts of cooking Vermicelli, I have concluded one main tip in making this stir-fired Vermicelli. It is to have Vermicelli stay as moist as possible. Having said that, water is constantly added in my recipe instead of adding oil.
Unlike making other stir-fired noodles, oils is added to avoid Vermicelli sticking on the firing pan happening.
For making Vermicelli, water is needed to avoid noodles sticking on the pan and this is always the main reason why it is so easy to turn the bundle of noodle into a bundle of burnt rice patties.
Here is the steps:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 2
Ingredients:
Vermicelli 2 bundles
Shredded carrot 1 C
Shredded cucumber 1C
Ham/ chicken ( cut in strips) 1C
Soy sauce 1 Tbp
Salt 1 tsp
Pepper 1tsp
Olive oil 1 Tbsp
Instructions:
1) Boiled a pot of water, put Vermicelli Bundles in the pot for 2 minutes, while constantly lossen Vermicelli.
2) Poured water out of the pot, and drained Vermicelli quickly using a strainer.
3) In a wok or frying pan, put 2 tablespoon of water in the pan, then put soften Vermicelli in the pan, in this step do not add oil. Using chopsticks to loose and Vermicelli in pan for 2 one minute.
4) Added in shredded vegetable and ham, mixed well with chopstick. Cooked for 2 minutes,
5) Added condiments, salt, pepper and olive oil.
6) Added Soy sauce, and made sure Vermicelli is well mixed with the soy sauce.
* Trick- do not add oil before adding Vermicelli. If Vermicelli sticks to pan, add water.
