Serves 1
¼ standard packet of dried rice vermicelli - Tried the Wheat Vermicelli (What a disaster)
¼ cup julienned carrot - Done
¼ cup beansprouts - Substituted with an Eggplant
2 shiitake mushrooms, sliced - Could not find Mushrooms in Mombasa
2 cloves garlic, chopped - Done
2 tbs vegetable oil (preferable peanut) - Done
Dash of thin soy sauce - Forgot
Dash of dark soy sauce - Forgot
White pepper powder - Forgot
Fried shallots, for garnish - Forgot
Cilantro, for garnish - Forgot
Sambal belacan, to serve (optional) – what the hell.
Soak vermicelli in cold water until slightly softened (about half an hour). major backfiring resulted to substituting with spagetti
In a hot frying pan, stir fry garlic in oil until fragrant. Add carrot, mushrooms and beansprouts. Cook until vegetables are just soft.
Add noodles, dash of thin and dark soy, and pepper. Toss well. Taste for seasoning, adding more thin soy as needed. Don’t overcook noodles.
Serve immediately with fried shallots, cilantro and sambal belacan
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