Recipe Ingredient
- 300g flour vermicelli noodles or 'mein seen'
- 100g small prawns, shelled
- 25g carrots, shredded
- 2 Chinese black mushrooms, sliced thinly
- 50g white cabbage (wong ngah pak)
- 25g beansprouts
- 1/2 tbsp chopped garlic
- Seasoning:
- 1 tbsp oyster sauce
- 1 tsp light soya sauce
- A dash of monosodium glutamate
- A dash of pepper
- Salt to taste
- Enough water or stock
Instructions
- Heat enough oil in a wok and deep-fry vermicelli (a bundle at a time) until golden. Remember that vermicelli turns golden very fast, in a matter of seconds.
- Remove and drain on absorbent kitchen paper. Plunge deep-fried vermicelli into a basin of cold water, then drain well in a colander. (This is to remove the oil from the vermicelli.)
- Heat two to three tablespoons oil in the wok and saute garlic until light brown. Add the prawns and all the vegetables and stir-fry well. Stir in vermicelli. Mix in seasoning and enough water or stock. Stir-fry well. Dish out and serve.
