For the past semester I’ve been rotating between sushi, Panda Express, and Chick-fil-A at the union for lunch but the union was closed for the break. I had to trek over to (almost three blocks in the cold!) Bun Mi for lunch.
I got the vermicelli salad with lemongrass chicken and eggroll. Usually their chicken is not this charred but this time it was. Love it.
New year’s resolution: stop eating out every day for lunch!!!
What happened to everyone? My readership has been basically 0 for the past week. Is it my fault for not updating with quality posts? 😦
Here’s a new recipe. It’s just stir fried rice vermicelli. I don’t exactly know the name since there’s quite a number of noodles that are called “rice vermicelli” but the brand I use is Wai Wai brand and it’s the thinnest rice vermicelli you will find (also known as sen mee in Thai). Here’s the link to a picture of it. The package comes with 4 “sheets” of noodles and each sheet is about one serving. I happened to have some cabbage and carrots that needed to be used to in my fridge, so I made this. Normally, my mom uses ground pork for protein in this dish but I had some left over chicken also so I used that instead. My mom also adds dried shrimp to this recipe for some saltiness, but I didn’t have any.
2 servings rice vermicelli (2 “sheets”), soaked in water for at least half an hour before hand
1/4 head of cabbage cut into strips
1 cup carrot strips
about 1 cup shredded chicken (pre-cooked)
salt and pepper
4 tbsp oil
Start off by cooking the vegetables. Heat 2 tbsp of oil in a wok and add the cabbage and carrots. Season with some salt and pepper. Once the vegetables are cooked but still crunchy, set them aside in a large bowl. Then add the remaining 2 tbsp of oil. (If you have dried shrimp add them now, stir for about half a minute, and let them get fragrant. Push the dried shrimp to the side of the wok.) Crack the eggs in the wok and scramble them on high heat. Once the eggs are solidified, remove the eggs and set them in the same bowl as the vegetables. Now, drain the vermicelli and throw them in the wok. Stir the vermicelli until a lot of the moisture has been removed and you don’t see alot of steam coming off from the noodles (about 1 minute). Then, return the vegetables and eggs to the wok. You can add whatever cooked protein you have at this point. Just stir this mixture until everything is reheated and season with a few dashes of soy sauce and s&p.
I didn’t really get any action shots of the woking since this wok cooking goes pretty fast. You can blame my inexperience on that. One guy has really great pictorials for Chinese dishes and he has a lot of pictures of the whole process. I’ll be able to do that one day…
This recipe feeds two hungry people.