Vegetable Rice Vermicelli
These flavorful vermicelli noodles are very tasty
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Place the rice vermicelli in boiling water for 2 minutes, and rinse under running water. Then put the noodles in a colander, and coat with 1 Tbsp of sesame oil.
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Cut the carrot, fresh shiitake mushrooms and onion into thin, slender pieces.
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Cut the Chinese chives into 4-5 cm (1 1/2 - 2 in.) lengths.
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Heat 2 Tbsp of sesame oil in a pan and saute the ground meat. When the meat comes apart, add (2) and saute together. Put in the rice vermicelli (1) and add (A).
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Once there is no more liquid in the pan, add the Chinese chives (3).
Serve sprinkled with cilantro, if desired.
Cooking Basics
Cut a peeled carrot into 4 to 5 cm (about 2 in.) pieces lengthwise, and slice each piece into 3 mm (0.1 in.) wide planks, gradually sliding and stacking the slices. Lastly julienne these into 3 mm (0.1 in.) width thin sticks.
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
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