Fried vermacilli with Lotues root and Snack gourd
1 vote, 5.00 avg. rating (95% score)

chef-duminda-best-chef-in-sri-lanka-2012-sri-lankan-cooking-lotusroot-and-snack-gord-vermacilli

Used organic vegetables in my vermicelli,and ideal for dinner,and love to have as a side dish to the main meal or can served as main meal in a vegetarian menu.kids mite love this.low cost recipe.lets try our chef ‘s recipe.

Ingredients


Total Time:
             30 min
Prep
              15 min
Cook
              15 min
Yield:
3 potions
Level:
Easy

Method

  1. Clean the vegetables and cut in to big slices
  2. Soak the vermicelli in cold water for 15 to 25 minutes, until they are soft enough to eat but still firm. (If you’re in a hurry, soak it in warm water for 5 to 10 minutes; the warmer the water, the faster it’ll take.) Careful not to oversoak, or they will be too soggy to stir-fry. With a colander, drain out excess water. In a small bowl, mix together the soy sauce, yellow rice wine, water, sugar, and pepper and set aside.
  3. Heat the cooking oil in a wok over medium-high heat. Sauté the onions, garlic, and ginger until fragrant and the onions begin to caramelize, about 1 to 2 minutes. Add half the sauce mixture. Add the vermicelli, then the rest of the sauce. Stir the noodles well until the vegetables and seasonings are mixed through, about 2 to 3 minutes. Transfer to plate(s) and serve hot.
  4. just do a garnish with coriander leave.

Note
you can used and vegetables in to this.but if you can used organic vegetables. that will be ideal.Do not MSG and GMO.

Related posts: