Spicy Vermicelli Stir-Fry
Ingredients
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Protein (60g mince): Chopped pork, or minced beef, chicken, or finely minced mushrooms/tofu.
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Noodles: 60g Bean thread vermicelli (dry weight).
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Aromatics: 1/4 red bell pepper (finely diced), 1 spring onion (chopped), 1 tsp ginger (minced), 1/2 tbsp hot bean paste (Doubanjiang).
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Seasoning Sauce: 1/4 tsp salt, 1 tbsp soy sauce, 1/2 tsp sugar, 1/2 tsp cornstarch, 3/4 cup stock (chicken or vegetable).
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Garnish: Fresh coriander leaves.
Method
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Anti-Stick Prep: Soak the vermicelli in warm water for 10 minutes. Drain and toss with 1 teaspoon of cooking oil, then use scissors to cut the strands into 10cm lengths. This ensures they don't clump or stick during the simmer.
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Crisp the Protein: Heat 1 tbsp of oil in a pan over medium-high heat. Stir-fry your Protein (mince) for 2–3 minutes until browned and crispy.
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The Aromatic Base: Add the diced bell pepper, ginger, spring onions, and hot bean paste to the pan. Stir-fry for 1–2 minutes until the pepper is soft and the oil has turned a deep, fragrant red.
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Simmer: Pour in the seasoning sauce and add the prepped vermicelli. Reduce heat to low, cover, and simmer for 5–6 minutes until the liquid is almost entirely absorbed.
Toss & Serve: Remove the lid and give the noodles a final, quick toss to separate the strands. Plate immediately and garnish with fresh coriander for a bright finish.
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Plan Summary
Dishes: 2 Dishes
Per Dish: $0.00
Total: $0.00