Vegetarian Stir-Fried Vermicelli in Thai Style Sauce


250g rice vermicelli (mai fun), soaked for 10–15 minutes until soft, and drained
½ cup shredded carrot
½ cup shredded cabbage
½ cup bean sprouts, tailed
1-2 tsp oil
3 slices ginger, finely chopped
1 tsp chopped garlic
1 tbsp preserved hot bean paste (tau pan cheong)

Sauce ingredients – (combined)
2 tbsp light soy sauce
2 tbsp tom yam sauce
2 tbsp vegetarian oyster sauce
¾ tsp thick soy sauce
¼ tsp pepper
½- ¾ tsp sugar or to taste
A dash of monosodium glutamate
1 tbsp sesame oil
½-¾ cup water

A squeeze of lime juice
Chopped spring onion and coriander leaves


Heat oil in a wok, then fry ginger and garlic until lightly golden. Add hot bean paste to mix.

Put in carrot, cabbage and rice vermicelli. Pour in combined sauce ingredients. Do not stir but cover the wok for 7-8 minutes.

Remove the cover and add bean sprouts. Toss well for 3-4 minutes or until well combined.

Dish out and serve with a squeeze of lime juice and a sprinkling of chopped spring onion and coriander leaves.

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