The Ten Minute Vermicelli Stirfry In A Hurry

INGREDIENTS:
 
vermicelli noodles - 1 pack (500 gms prepared/ pre cooked)
Salad leaves - one handful from a pack of salad of your choice
spring onions -2 sliced
mushrooms - 6 sliced
onion - 1 sliced
carrots - 1 shavings (skin peeled)
courgette - 1 shavings (skin peeled)
minced garlic - 1 tablespoon
minced ginger - 1 teaspoon
Chilli flakes - 1 teaspoon
Salt - 1/2 teaspoon
Rice wine - 1 tablespoon (preferably shaohsing)
Light Soy - 2 tablespoons
Lemon juice - 1 table spoon
Sesame Oil - 5 tablespoons
 
METHOD:
 
First heat up the wok on high heat and when hot add five tablespoons of sesame oil to the wok.  Reduce the heat and add the onions, ginger and garlic to the wok.  Saute them for two minutes, then add the chilli flakes to the wok and mix gently. When the onions, ginger and garlic are wilted, then add the shavings of courgettes, carrots, mushrooms, spring onions and some salad leaves and stirfry these ingredients mixing them well with a spatulla.
Once these ingredients have been stirfried for one more minute you can add the Vermicelli noodles, salt and the lemon juice, along with the Shaohsing rice wine and light soy.  Stir the noodles and close the lid, let it simmer for another six to seven minutes, at which time the noodles will be soft and deliciously tasty to eat. 
Serve with fried tofu or egg eat with chopsticks in a bowl. Alternatively, add shredded chicken instead of mushrooms for non vegetarians or any shredded meat of your own choice or cooked flaky fish or prawns.
If you do not like the idea of tofu or egg you could try eating it at dinner time maybe as an accompaniment to Steak or Fish.

Source: articlesbase

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