Stir Fry Vermicelli Pasta


500 gm Vermicelli Pasta or Angel Hair (cook per instruction on the packet)
4 tablespoons cooking oil
3 tablespoons of light soya sauce
1 tablespoon of oyster sauce
2 tablespoons of dark soya sauce
1 teaspoon of sugar
1/4 teaspoon of chicken stock
150 milliliters water/chicken broth
Optional (Subject to variation)
75 grams bean sprouts
Salami/Bacon/Ham/Sausages cut into fine strips (I have Salami leftover so I use that, but I find the tas
Fish balls/ fish cakes/Crabsticks
Carrots/Spring onions/Cabbage
4 eggs – beaten and pan fry to make 4 omelets, roll and cut into strips
1 bunch of fresh coriander leaves


Heat 1 tbsp of oil in a wok, add in a portion of garlic and sauté until fragrant, mixed in meats stir fry for a while and add in bean sprout/veggie stir well and dish and set aside.
If only bean sprout don't stir fry too long. If you wish to eat crunchy bean sprouts, you can also separately blanch bean sprouts instead of add in to stir fry.)
Heat balance of oil in work, add in all garlic, seafood and stir fry.
Pour in gravy sauce, add in pasta and stir well, let it simmer for a while then add in the cooked meat and bean sprouts mixed well.
Garnish with omelet strips and coriander leaves.
Best serve hot with chili sauce




The only type of pasta that our family likes to eat is Vermicelli or Angel hair which is thin variety of Italian pasta. We like the texture of this pasta which is quite similar to Chinese egg noodles but firmer and not easy to break and best of all it won't get mushy even if not consume right away. Another health reason I like this pasta is that it does not have alkaline water (sodium carbonate) which commonly use in Asian noodles especially yellow noodles. This pasta is great for stir fry and bring as party/picnic meals as it won't get mushy after long hour of storage.


1 servings


Thursday, October 14, 2010 - 9:50pm


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