Stir-Fried Vermicelli With Tomato Sauce

Grandma-in-law used to prepare this dish for our breakfast when we traveled back to in law's place. She stopped cooking since a year ago. She's now 89 years old, wow! Before she retired, she passed on the recipe to me. :-)

I did't follow exactly what grandma-in-law did. In fact, I apply some shortcuts. For example, she used to fry egg, leave it cool, cut it into strips and used it for garnishing. But for me, I just make scrambled eggs to stir-fry with vermicelli. Either way, the noodles tastes good especially with the condiments of tomato ketchup.

Stir-Fried Vermicelli With Tomato Sauce
Serves 2

Ingredients:

Vermicelli, adequate amount for 2, soaked and drained
3 Omega 3 eggs
3 clove of garlic, chopped finely
12 prawns, shelled and de-veined
some cabbage, julienne
a handful of bean sprout
sunflower oil
water

Seasoning:

2 & 1/2 tbsp tomato sauce
2 & 1/2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp chili paste

Garnishing:

1 stalk of scallion, chopped
some crispy fried shallot

Method:

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

2. Heat 3 tablespoons of oil in the wok and saute garlic until fragrant. Add the prawns, cabbage, bean sprout and stir fry.

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

4. Pour in some water and bring to boil. Stir in vermicelli and mix well.

5. Add scrambled egg and stir fry well.

6. Serve on plate, garnish with fried shallots and scallion.

This dish is submitted to Presto Pasta Night #127. Katie is the host of the week.