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It’s been some time since we last had noodles. I had some of the Spicy Lemongrass paste leftover, so I thought, “OK, let’s have something simple – stirfried rice vermicelli..  with some mixed frozen seafood and my homegrown taugeh. It turned out pretty good.. 🙂

Serves 4

Ingredients:

  • 200g rice vermicelli (mihoon), soaked in cold water for at least 30mins
  • 1.5-2 tbsp Spicy Lemongrass paste
  • 400g mixed frozen seafood cocktail  (i.e. mussels, prawns, cockles, surimi (crab) sticks, baby squids, etc.), defrosted
  • 90g taugeh/bean sprouts, tailed
  • 1500g mustard green or chinese cabbage, sliced
  • 1 tbsp chopped garlic
  • 2 tbsp light soy sauce
  • 100ml water
  • 1 tsp salt
  • a dash of pepper
  • 3 tbsp vegetable oil

Preparation:

  1. Drain soaked and softened rice vermicelli and clean/wash vegetables.
  2. Heat a deep wok with oil. Put in garlic, salt and spicy lemongrass paste, fry for abt 3 mins.
  3. Add in seafood , mix and fry for abt 5 mins.
  4. Add in vermicelli, light soy sauce and water. Mixing and stirfrying occasionally for abt 10 mins.
  5. Add and vegetables. Stirfry for another 3-5 mins, till vermicelli is cooked and almost dry.



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