The best thing about rice vermicelli is that it doesn’t need to be warmed up before eating as it maintains consistency – it’s taste, texture, and color. This is why I always prepare it for school lunches and picnics.
In my fusion version, I simply stir-fry rice noodles with loads of fresh vegetables along with shrimps. This simple recipe is always a hit whenever I prepare it for my family. Trust me! You can’t go wrong with it.
- 2 ounces dried rice vermicelli
- 8-10 jumbo size shrimps, peeled and deveined
- 3 tablespoons peanut oil
- 1 large red onion, thinly sliced
- 3-4 Thai red chilies, thinly sliced
- 2 tablespoons salted peanut, crushed, for garnishing
- 3 tablespoons dark soy sauce
- 1 teaspoon black pepper
- 1 cup fresh carrots, sliced
- 6 fresh shiitake mushrooms
- 1 cup fresh green cabbage, thinly sliced
- ½ cup fresh cilantro, roughly chopped
- 3-4 baby bok choy, thinly sliced
- 1 cup fresh bean sprout
Vietnamese sauce for serving ( you can access the link from my previous post)
Soak rice vermicelli in cold water until softened. Then drain and set aside.
Heat peanut oil in a large wok over medium heat. Add shrimps and fry for 2 minutes until they turn pink. Transfer the shrimps into a platter. Set aside.
Return the wok to the stove with the remaining peanut oil. Heat oil to medium-high. Add all the vegetables. Season with salt and black pepper. Add soy sauce and noodles, then cook stirring frequently for 3-4 minutes until the rice noodles absorb the liquid. Add fried shrimps and stir rapidly. Serve with cilantro, peanuts and Vietnamese sauce on top.