Vermicelli with Julienned Vegetables
Vermicelli with Julienned Vegetables
Ingredients
- 1/4 lb (115 g) rice vermicelli
- 2 cloves garlic, sliced
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (15 ml) toasted sesame oil
- 10 asparagus stalks, cut in two
- 1 red bell pepper, cut into thin strips
- 1 carrot, julienned
- 2 teaspoons (10 ml) chopped fresh ginger
- 2 tablespoons (30 ml) fish sauce (nuoc mam)
- 2 green onions, sliced diagonally
Instructions
- Cook the vermicelli in boiling salted water for 3 minutes. Drain and rinse under cold water. Drain well.
- In a large skillet or wok over high heat, stir-fry the garlic in the oil until it turns golden. Add the asparagus stalks, bell pepper, carrot and ginger. Continue stir-frying until the vegetables are tender. Add the vermicelli, fish sauce and green onions. Toss to combine.
- Serve with Crispy orange-glazed beef.
Vermicelli with Julienned Vegetables