Easy Vermicelli

About 2 weeks ago, I discovered a new recipe. I learned this recipe in my favorite warehouse club... Price Smart.

 

I was running around Price Smart trying to look after my little cousin, when I saw a free taste booth. Knowing that my cousin loves food, I took her to the booth as we watched the Promo Person prepare a very easy dish. I watched intently, taking mental notes of the cooking process. The simple dish turned out great! We even had seconds!

 

Just this weekend, I tried to cook the same Recipe. I cooked it to suit my taste, and it turned out far better than the one I tried in Price Smart. It was also a hit with my sister. She loved it! It was not dry nor too saucy. It was just right.

 

Now, I decided, since I didn't have much in mind today, I would share this very easy Vermicelli (Sotanghon) Recipe to everyone. It's so easy, you can cook it in less than 20 minutes (excluding the preparation of ingredients).

 

Enjoy!

 

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Easy Vermicelli

 

Ingredients:

Vermicelli Noodles (Sotanghon), soaked in warm water

Carrots, julienned

Baguio Beans, sliced thinly

Cabbage, shredded

Mushrooms, sliced

Sesame Oil (or Butter)

Olive Oil (or any Cooking Oil)

Oyster Sauce

Left-over Shrimp*

Salt and Pepper, to taste

Scrambled Eggs, thinly sliced (Optional)

 

* You may also use Canned Tuna Flakes, Chicken Chunks, Left-over Chicken or Meat as a more Economical Alternative to Shrimp.

 

Procedure:

Cook the Shrimp, Mushrooms, Baguio Beans, Carrots and Cabbage in Olive Oil, making sure that the Carrots are cooked (but not over-cooked). Add salt and pepper according to your taste. Add a teaspoon of Sesame Oil or Butter. Mix well and set aside.

 

Drain the Vermicelli Noodles and place in a wok. Add the Oyster Sauce and toss well until the Oyster Sauce is evenly distributed. Add 1 1/2 teaspoon of Sesame Oil and continue tossing. Mix in the Vegetables and Shrimp.

 

Top with thinly sliced Scrambled Eggs.

 

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Hope you enjoyed the recipe. It's very easy to cook and it smells great too (because of the Sesame Oil). Try it! I swear you won't regret it.

 

More recipes to come, soon!