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Stir-fried vegetables with vermicelli

Lynne Mullins

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Crispy vermicelli topped with stir-fried vegies.
Crispy vermicelli topped with stir-fried vegies.Natalie Boog

A quick way to cook with rice vermicelli.

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Ingredients

  • 1-2cm vegetable oil

  • 100g vermicelli, broken into pieces

  • 2 tbsp oil

  • 1 red capsicum, cut into chunks

  • 1 green capsicum, cut into chunks

  • 1 clove garlic, chopped

  • 1 carrot, sliced

  • 100g mushrooms, sliced

  • 100g snow peas, trimmed

  • 6 spring onions, sliced

  • 3 heads bok choy, coarsely chopped

  • ¾ cup vegetable stock

  • 2 tbsp soy sauce

  • 3 tsp cornflour

  • 2 cups bean sprouts

Method

  1. Heat 1-2cm vegetable oil in a wok and fry vermicelli in batches until crisp and puffed. Drain on absorbent paper.

    Pour off all but 2 tablespoons of oil from wok and add red and green capsicum, garlic and carrot and stir-fry for 2-3 minutes.

    Add mushroom, snow peas, spring onion and bok choy. Stir-fry until bok choy is wilted.

    Add stock and soy sauce and stir. Mix the cornflour with 2 tablespoons of water until smooth, add to vegies and stir until sauce thickens slightly.

    Stir through bean sprouts and serve vegetables on top of crisp rice vermicelli.

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Default avatarLynne Mullins is a columnist.

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Original URL: https://www.smh.com.au/goodfood/recipes/stirfried-vegetables-with-vermicelli-20111018-29wix.html