Vegetable-filled Rice Vermicelli

Vegetable-filled Rice Vermicelli

With pork for an even more delicious taste

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

100 g (3-1/2 oz.)

100 g (3-1/2 oz.)

4 leaves

cooking oil

1 Tbsp


1 tsp

50 ml (1-3/4 fl. oz.)

as needed


  1. Cook the rice vermicelli in boiling water for as long as directed, then rinse and drain in a colander.
  2. Cut the cabbage into bite-size pieces, slice the red bell pepper into thin strips, then thinly slice diagonally the Japanese long onion.
  3. Heat the cooking oil in a frying pan over medium heat, then saute the pork until it changes color.
    Add (2) and cook until it becomes tender.
  4. Add (1) and quickly mix together.
    Combine (A) and pour into the pan, then saute until the liquid has fully reduced.

Cooking Basics

Cabbage - bite-size pieces

Separate the leaves, remove the core, cut the leaves in half lengthwise, and then stack. Cut into 3 cm (1.2 in.) wide strips, then cut into 3 cm (1.2 in.) wide squares.

Bell peppers - removing seeds

Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.

Japanese long onion - thinly sliced

Remove the roots of the Japanese long onion. Then thinly slice up diagonally from end to end.


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