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2 tablespoons
1
1
2-3
1
225 g
225 g
2 tablespoons |
vegetable oil
clove garlic, chopped
onion, sliced
small red chilies, seeded and shredded
carrot, thinly shredded
bean sprouts
rice vermicelli, soaked in hot water for 5
minutes, drained and cut into short lengths
soy sauce
shredded spring onions, to garnish
salt and freshly ground pepper |
Method :
- Heat oil in a wok for frying pan and stir fry
garlic and onion for 1 minute until opaque.
- Add chilies and carrot shreds, continue stirring
for 2 minutes, then add bean sprouts with salt and pepper.
- Blend well and stir fry for 2 more minutes.
- Add rice vermicelli with soy sauce, mix and toss,
then cook for 2-3 minutes.
- Garnish with shredded spring onions and serve at
once.
Serves 4
Serve this dish with chili sauce or Spicy
Fish Sauce, if wished.
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