Rice vermicelli are also known as rice noodles or rice sticks. They are made from rice and in the form of very thin rice noodles. They are used in soups, stir fry and salad.
My hubby loves to eat rice vermicelli noodles and i found this in nuts and spices. I am using rice vermicelli from Thailand, though the instruction says soak for 5 minutes in water, but i soak the vermicelli for 10-12 minutes in water.
INGREDIENT
Rice noodles 200 gm
Yellow bell pepper 1 medium
Red bell pepper 1 medium
Spring onions
Garlic (indian) 6-7 cloves
Ginger 2 inch piece
Cabbage shredded 1/2 cup
Egg 2 no.
soy sauce 2 1/2 tbsp
Olive oil 3 1/2 tbsp
Salt to taste
METHOD
Soak the rice noodles for 10 – 15 minutes in warm water. It should be soft and a bit crunchy. Drain in a colander and keep it aside.
Heat 2 tbsp oil in a wok/kadai at medium fire and add garlic, ginger and spring onion bulbs (all finely diced) and saute for two minutes. Then add the bell peppers and saute for a minute. Add cabbage and spring onions and turn off the fire. Season with salt and keep it aside .
Heat 1/2 tbsp oil in a wok / kadai and scramble the eggs . Season it and keep it aside.
Heat 1 tbsp oil in a wok / kadai and add the noodles and soy sauce and saute for 4- 5 minutes in low heat. Add the vegetables and egg and incorporate them in the noodles.
Serve hot