Stir Fried Rice Vermicelli With Dried Shrimp Chili Sauce And Vegetables 蝦米辣椒炒米粉 - "Malaysian Monday 85"

First I would like to wish all my Muslim friends and readers a very happy Eid ul-Fitr and I am looking forward to reading about all the open houses in the coming days.

I have been enjoying my new batch of dried shrimp chili sauce in every possible way and here is a wonderful way of giving some extra kick to the humble everyday stir fried vermicelli.

Replace the rice vermicelli with noodles of your choice, more ways on using the versatile chili sauce will be posted from now on so make a big batch now!

recipe from the tummies' kitchen
serves 2 as a one dish meal
you'll need;
2 tbs of cooking oil
2 cloves of garlic, chopped
2 eggs
2 heap tbs of homemade dried shrimp chili sauce
1 carrot, peeled and julienned
a handful of snow peas, sliced
3 Chinese cabbage leaves, sliced
2 to 3 dried rice vermicelli cakes, cooked until al dente and drained
2 tbs of light soy
2 tbs of oyster sauce
dash of white pepper
a handful of bean sprouts

Prepare the vegetables and set aside.

Cook the rice vermicelli and drain well.

Heat a wok until smoking, saute chopped garlic with a tbs of oil for 30 seconds then add the rest of the oil and crack in the eggs. Scramble eggs a little before adding the dried shrimp chili sauce.

Add vegetables and cook on high heat for a minute.

Add rice vermicelli and mix well, season with soy, oyster sauce and white pepper and continue to cook on high heat for a further minute. Add bean sprouts and mix through just before serving.

Serve with extra chili sauce and some lime we

My friend Sharon from Test With Skewer will be hosting this month's event, please send all your entries to its.sharon@gmail.com

To learn more about the event and on how to enter, please click here.