Fried Vermicelli Noodles
By: Anonymous
Published: Thursday, December 3, 2009 - 1:23am

Ingredients




300 grams flour vermicelli n
100 grams small prawns - shelled
25 grams carrots - shredded
2 Chinese black mushrooms - sliced thinly
50 grams white cabbage ('wong ngah pak')
25 grams bean sprouts
1/2 tablespoon chopped garlic
1 tablespoon oyster sauce
1 teaspoon light soya sauce
1 dsh monosodium glutamate
1 dsh pepper
1 salt to taste
Enough water or stock

Preparation

1 Method:HEAT enough oil in a wok and deep-fry vermicelli (a bundle at a time) until golden. Remember that vermicelli turns golden very fast, in a matter of seconds. Remove and drain on absorbent kitchen paper. Plunge deep-fried vermicelli into a basin of cold water then drain well in a colander. (This is to remove the oil from the vermicelli.) 2 Heat 2 to 3 tablespoons oil in the wok and saute garlic until light brown. Add the prawns and all the vegetables and stir-fry well. Stir in vermicelli. Mix in seasoning and enough water or stock. Stir-fry well. Dish out and serve. 3 Footnote: This dish should come out rather damp but not soggy.