Mixed Rice Vermicelli
A varied and tasty mix of rice vermicelli, shrimp, and pork in savory sauces.
- Nutrition facts are for one serving.
- Time to soak is not included in the cooking time.
Ingredients(Servings: 4)
Directions
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Soak the noodles in water until softened, then rinse and place in a colander. Slice the shiitake, bamboo shoots and green pepper into sticks, then mince the ginger.
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Cut the pork into bite-size pieces and cover with (A). Devein the shrimp and cover with (B).
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Heat the oil in a frying pan and stir-fry the ginger. When the ginger becomes fragrant, add (2) and continue to cook. Next, add the vegetables.
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Add (C), then season with (D) and add the noodles. Cook for 2-3 minutes, then serve on dishes.
Cooking Basics
[Sliced along the grain]
Slice the green pepper in half vertically, remove the stem and the seeds, and slice sideways following the grain to widths of around 3 mm (0.1 in.). Green peppers cut using this method will have a crisp texture when sauteed.
[Sliced against the grain]
Slice the green pepper in half vertically, remove the stem and the seeds, and cut at a right angle to the grain to widths of around 3mm. This cutting method is recommended for raw consumption.
Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.
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