I always marveled the vermicelli noodles done by Miggy Chang whenever we had a pot luck lunch. And she has told me not only once how she cooks it. However, I think only today did I master it the way I wanted it to taste.
Ingredients for 2:
3 cups cooked and drained vermicelli noodles (Marks and Spencer)
half a carrot, cut into julienne strips
3 stalks spring onions
bulb of ginger, cut into julienne strips
garlic, julienne strips
half teaspoon chili/garlic mix
sesame oil
fish sauce
ground peanuts (optional)
Saute in oil the garlic and ginger. Add carrots until limp, then spring onion. Make a well in the veggies and place the homemade chili/garlic mix and add more sesame oil. Wait some seconds to fry that then mix. Add fish sauce. Then place the noodles and stir fry until done. Sprinkle with peanuts and/or serve with peanut sauce.
