Bihun Goreng // Fried Vermicelli

I was cooking Ropa Vieja, a spaninsh meat dish that require several hours of slow cooking, so I don’t know what to cook for dinner. I remember having left over rice vermicelli from spring roll project last week in the cupboard. So I decided to make Bihun Goreng. Using the same ingredient and technique as the spring roll. I just don’t have to roll it in the sheet and fry them again. It turned out great for our dinner.

Ingredient:

200gr of rice vermicelli

½ cup of thinly chopped carrots

½ cup of peas

½ cup of  sweet corn

½ cup of chopped leftover chicken

½ cup of Prawn

1 cm of ginger

3 bulbs garlic

1 tbsp light soy sauce

Salt and pepper

Cooking oil

Direction:

·        Soak the rice vermicelli in hot water for 5 minutes. Drain and drizzle with oil to keep it from sticking. Using a kitchen shears, cut the vermicelli in a bowl to approximate shorter length. Set aside.

·        Grind together ginger and garlic with salt and pepper.

·        Saute the ground ingredients until fragrant

·        Add the vegetable, prawn and chicken. Stir well for 2 minutes.

·        Add the soy sauce

·        Stir in the rice vermicelli and mix well. Adjust the taste with salt and pepper.