It’s a rainy day and didn’t feel like getting out of my PJ to go to the market and refill my fridge and cupboards. Also, I felt like having Chinese for lunch, lol. Last time I was at the market, a new kind of vermicelli attracted me. Bean Thread Vermicelli. I didn’t know what it is, how it tastes or how it should be cooked. Some webpages later, I tried this:
100g Bean Thread Vermicelli
1 medium-sized carrot, sliced
1 medium-sized onion, sliced
2 garlic, finely cubed
Half cup of chopped green onions
3 tbsp cooking oil
4 tbsp soy sauce
1 tsp sugar
1 tsp chili flakes
Salt and Pepper
- Boil water, add the carrots and let go tender – 5minutes, high fire, covered. Pour in a drainer, open cold water, drain well and set aside.
- Boil 1 litre of water with 1 tsp of salt then add the vermicelli. Let cook for 4-5 minutes, uncovered. Pour the vermicelli in a colander. Open cold water on it to stop the cooking, drain well, add 1 tbsp of oil and stir. Leave the colander aside.
- In a bowl, mix soy sauce, sugar, chili flakes, half tsp of salt and 5 tbsp of water. Set aside.
- In a non-stick pan, heat 2 tbsp of oil, throw in the onions and garlic and cook for 3 mins. Add the carrots and stir fry for 2 minutes more.
- Pour the soy sauce mixture, add the green onions and stir for 30 seconds.
- Throw in the bean thread vermicelli and stir fry on high fire till all the water dries up. Sprinkle 3-4 pinches of pepper while stir-frying. Serve hot.
This can be eaten on its own, as in, vegetarian with additional veggies or mushrooms etc. It should be good with an egg over it too. I used left over stir-fried beef. If anyone tries it, lemme know 🙂