Stir Fry Rice Vermicelli Noodles with Vegetables and Seafood
100g rice vermicelli noodles
100g medium sized prawns, uncooked, deveined, unshelled and chopped
2 cups bean sprouts
2 cups cabbage, finely chopped
2 carrots, peeled and cut into thin slices
2 green onions cut in 2 cm length
1cmx1cm ginger, cut into thin slices
¼ cup chicken broth
½ tsp sugar
2 tbsps light soya sauce
½ tsp black pepper
3 tbsps vegetable oil
1. Soak rice noodles in warm water for 10 minutes.
2. Mix chicken broth, soya sauce, sugar and pepper in a bowl.
3. Heat oil over medium heat in a wok.
4. Add ginger. Stir fry until aromatic.
5. Stir in carrots and prawns for 30 seconds.
6. Add cabbage, green onions and bean sprouts for another 30 seconds.
7. Stir in rice noodles and sauce mixture.
8. Mix well and cooked until sauce is reduced.
9. Serve hot.
