Fried Vermicelli Noodles

Photo: flickr user avlxyz

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

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.)

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.

Footnote: This dish should come out rather damp but not soggy.