Bean Thread Stir-Fry

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


  1. 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.
  2. 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.
  3. In a bowl, mix soy sauce, sugar, chili flakes, half tsp of salt and 5 tbsp of water. Set aside.
  4. 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.
  5. Pour the soy sauce mixture, add the green onions and stir for 30 seconds.
  6. 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 πŸ™‚


2 Comments Add yours

  1. Rebecca says:

    Wow, this post has made me so hungry! The dish looks fantastic 😍

    Liked by 1 person

    1. Hehe Rebecca.. thanks ❀ You should definitely try it out πŸ˜€


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