Stir-Fried Vermicelli

Method5 steps

1. 1

   Step 1: Soak the mung bean vermicelli (5 oz) in separate warm water for a few minutes, until pliable. Rinse the dried shrimp (2 oz) in warm water, drain and soak in fresh water for about 3 minutes. Wash the dried shiitake mushrooms (2 oz) in cold water and soak in warm water until hydrated. Peel the half carrot. Rinse the 4 oz napa cabbage and celery (3 stalks) and soak briefly in a separate bowl of preparation water.

   Uses 5 oz mung bean vermicelli · 2 oz dried shrimp · 2 oz dried shiitake mushrooms · 1/2 large carrot · 4 oz napa cabbage · 3 stalks celery · Water for soaking noodles, shrimp and mushrooms and washing vegetables, as needed

   
2. 2

   Step 2: Slice the red onion (2 oz) thinly along the grain. Cut the green onion (2 oz) into 2-inch pieces and separate the whites from the greens. Julienne the half carrot. Smash, trim and mince the garlic (3 cloves). Quarter the celery lengthwise and slice into strips. Cut the napa cabbage into thin strips. Drain the hydrated mushrooms, squeeze out excess water and slice thinly. Squeeze and drain the shrimp, reserving their soaking water separately. Cut the softened vermicelli a couple of times with kitchen shears and drain.

   Uses Soaked vermicelli, shrimp and mushrooms · Washed carrot, napa cabbage and celery · 2 oz red onion · 2 oz green onion, whites and greens separated · 3 cloves garlic

   
3. 3

   Step 3: Heat a wok on high, add 1 tbsp corn oil and reduce the heat once hot. Stir-fry the prepared garlic for 20 seconds. Add the rehydrated shrimp and stir to release their flavour. Add the sliced hydrated mushrooms and cook for 2 minutes. Add the scallion whites and napa cabbage; turn the heat to high and stir-fry for 2–3 minutes. Add the celery for 1 minute, then the carrot for 1 minute. Add 2–3 tbsp of the reserved shrimp soaking liquid and stir-fry for another minute.

   Uses 1 tbsp corn oil · Prepared garlic, drained shrimp and mushrooms · Prepared scallion whites, napa cabbage, celery and carrot · Reserved shrimp-soaking liquid, 2–3 tbsp

   
4. 4

   Step 4: Turn the heat low and mix in the 1/2 tsp salt, 1 tsp sugar, 1 tbsp light soy sauce and 1 tbsp oyster sauce; add 1 tsp dark soy sauce. Add the drained vermicelli to the centre, turn the heat high and gently toss into the sauce. Tease the strands apart with chopsticks or mix gently with a spatula.

   Uses Stir-fried shrimp and vegetables · 1/2 tsp salt · 1 tsp sugar · 1 tbsp light soy sauce · 1 tbsp oyster sauce · 1 tsp dark soy sauce · Drained softened mung bean vermicelli

   
5. 5

   Step 5: Add the prepared red onion and reserved scallion greens. Stir-fry on medium-low for about 2 minutes, continuing as needed until the noodles are tender and all ingredients heated through. Taste and adjust seasoning if needed, then finish with the 1 tsp sesame oil and serve.

   Final vermicelli stir-fry; continue until tender · 2 minUses Seasoned vermicelli and vegetables · Prepared red onion and reserved scallion greens · 1 tsp sesame oil