Noodle Love

I really have to apologise for my lack of updates for the past month or so. Uni has been Craaaaaazy! Never mind that, I’m back now and will continue to bring you the best home recipe.

I have a strange love for vermicelli. Stir-fried or in soup, I can’t get enough of it. Singapore fried noodle (technically, vermicelli) is my favourite. Hence, it is no surprise that you should see me perfecting my skills in stir-fry vermicelli. Over time, my recipe change with the ingredients I have in the fridge. This one here has no meat because I didn’t have any meat in my fridge. So, experiment with the ingredients and cook up your own storm! 😀

Malaysian Style Fried Vermicelli (Serve: 1)

2 eggs, beaten
25g of dried vermicelli noodles
Some onion (brown or purple, doesn’t matter)
2 cloves of garlic
Buk Choy
Some chilli OR black bean sauce
Dark soy sauce

1. Place noodle in a bowl, cover with warm water and soak noodle for 5 minutes. Use a fork to separate. Drain.
2. Heat the oil in a wok/skillet over high heat.
3. Add garlic, onion and buk choy. Stir fry for 4 minutes.
5. Add vermicelli, dark soy sauce, chilli/ black bean sauce and toss till well-combined and heat through.
6. Add a bit of water if it starts to dry up.
6. Repeat Step 5 for two or three times.
7. Serve hot.

There you have it, quick, easy and delicious home-made fried vermicelli for just under $10.

Bon appétit!