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.
The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.
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