Friday, April 25, 2008

Fried Vermicelli


180g vermicelli (soaked in water)
16 medium prawns, shelled
100g left over roasted pork, cut into small pieces
150g chinese mustard, cut into bite size
2 tbsp chopped garlic
3 eggs
5 tbsp of vegetable oil
Enough water


1 tbsp oyster sauce
3 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp chili paste


1. Heat 2 tablespoons oil in a wok, add the eggs and scramble the eggs until cooked. Dish out and set aside.

2. Heat 3 tablespoons oil in the wok and saute garlic until light brown. Add the prawns and roasted pork. Stir fry until fragrant.

3. Add seasoning. Stir fry for half a minute.

4. Pour in water and bring to a boiling. Stir in vermicelli and vegetables.

5. Add scrambled egg and stir fry well.

6. Dish out to serve.

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