STIR FRY VERMICELLI PASTA 炒意大利面线 (Featured in Group Recipes)

The only type of pasta that our family likes to eat is Vermicelli or Angel hair which is thin variety of Italian pasta. We like the texture of this pasta which is quite similar to Chinese egg noodles but firmer and not easy to break and best of all it won't get mushy even if not consume right away. Another health reason I like this pasta is that it does not have alkaline water (sodium carbonate) which commonly use in Asian noodles especially yellow noodles. This pasta is great for stir fry and bring as party/picnic meals as it won't get mushy after long hour of storage.

Last Sunday, we had a free farm day outing and we had arrangement with another family to have picnic lunch at the park. I made this for lunch, but at last minutes my friends (family of 5) changed their plan and did not join us for picnic lunch. We were left with a big pot of vermicelli; thankfully the pasta did not turn bad or get mushy else it would have been such a waste. So, hubby and I ended up having this leftover for dinner and lunch for the following day. I was amazed after such long hours and so many times of reheating, the pasta still tasty and not mushy at all.



STIR FRY VERMICELLI PASTA 炒意大利面线




Vermicelli, Egg strips, bean sprouts, fish balls, crab sticks, coriander



STIR FRY VERMICELLI PASTA INGREDIENTS: Main: 500gm Vermicelli Pasta or Angel Hair (cook per instruction on the packet) 4 tbsp cooking oil 3 gloves garlic – finely chopped Seasoning sauce 3 tbsp of light soya sauce 1 tbsp of oyster sauce 2 tbsp of dark soya sauce 1 tsp of sugar ¼ tsp of chicken stock 150ml water/chicken broth Optional (Subject to variation) 75g bean sprouts Salami/Bacon/Ham/Sausages cut into fine strips ( I have Salami leftover so I use that, but I find the taste a bit too strong) Fish balls /fish cakes/Crabsticks Carrots/Spring onions/Cabbage Garnishing 4 eggs – beaten and pan fry to make 4 omelets, roll and cut into strips 1 bunch of fresh coriander leaves METHOD: Heat 1 tbsp of oil in a wok, add in a portion of garlic and sauté until fragrant, mixed in meats stir fry for a while and add in bean sprout/veggie stir well and dish and set aside. (If only bean sprout don't stir fry too long. If you wish to eat crunchy bean sprouts, you can also separately blanch bean sprouts instead of add in to stir fry.) Heat balance of oil in work, add in all garlic, seafood and stir fry. Pour in gravy sauce, add in pasta and stir well, let it simmer for a while then add in the cooked meat and bean sprouts mixed well. Garnish with omelet strips and coriander leaves. Best serve hot with chili sauce ( My choice is Sambal BelacanJ) (Serves 6-8) 炒意大利面线 主要材料:： 500克意大利面线（依包装指示煮面条） 4汤匙食油 三粒蒜头 - 切碎 调味酱 3汤匙酱油 1汤匙蚝油 2汤匙老抽 1茶匙糖 ¼茶匙鸡精粉 150毫升水/鸡汤 可随意变化的材料 75克豆芽 萨拉米/培根/火腿/香肠切成细条状 （我有吃剩的萨拉米香肠，所以我使用它，但我觉得有味道太重了） 鱼丸/鱼饼/蟹柳 胡萝卜/葱/白菜 装饰配料 四个鸡蛋 -煎成4条蛋卷，切成幼条状 一束芫荽 方法： 烧热1汤匙油在镬，放入一部份蒜爆香，加入肉类翻炒一会儿，倒入豆芽/蔬菜炒匀上碟备用。 （如果只用豆芽不要炒太久。如果你希望吃脆脆的豆芽，可把豆芽焯水不用翻炒。） 再烧热油，加入所有蒜头，倒入海鲜翻炒， 后加入调味酱，放入意大利面，翻炒一会儿后继续煮一会儿，然后加入煮熟的肉类和豆芽搅拌均匀。用蛋卷条和芫荽装饰。配辣椒酱趁热享用。我的最佳选择是叁峇马来栈. （可供6-8人分）