Stir-Fry Vermicelli Rice Noodles - Easy Peasy Recipe

My version of Stir-Fry Chinese Noodle

The Food Shopping...

We make a once a week food shopping since many years.... I buy all the ingredients I need for my cooking and we shop on Thursdays when fresh produce are being delivered to our discount supermarket. Since the pandemic came mid March, I have cooked a lot of goodies to the amusement of Hubbz. Well, what else was I supposed to do? Aside from blogging, the packing of things around the house (for our moving to a new flat) had priority. Good that I have gathered empty boxes from the supermarkets.

Yuhuuu! No more mask wearing.....!!!

The mask is no longer obligatory in my city, but social distancing is a must. Glad that they lifted its wearing because it was really annoying as I had problems with breathing every time it was on my face.

Asian Stores...source of my spices

In my city, more and more Asian supermarkets are growing in numbers. I have a special store in my district, so I go there for all my cooking needs. It´s where I find spices or condiments I am used to at home with my family while still in the Philippines.

Asian noodle called Vermicelli Rice noodles....

In today´s post, I will be sharing a stir-fry recipe that used rice noodles or vermicelli noodle. I grew up with this type of noodle since my mom had a canteen that catered to some of the airport ground personnel since I was a kid.

My husband and I are not fond of sea foods, so in this recipe you will not find shrimps. But I think the pork filet will make this recipe a hit. I love adding more veggies...sometimes, the vegetables are even more than the noodles. Pak Choi is in season at the moment, so it is kind of timely for this recipe. Below is my Stir-fry recipe which is very simple to cook.

Stir-Fry Vermicelli Rice Noodles

Ingredients:
2 Servings

250 grams Pork filet, cut into strips
150 grams Vermicelli noodles
2 pcs pak choi, cut into strips
1 bell pepper, diced
2 medium carrots, peeled and cut into bite size
2 cloves garlic, crushed
1 onion, diced
2 celery stalks, diced
1 zucchini, cut in slices or strips
1 cup vegetable stock
salt
pepper
soy sauce
vegetable oil

Preparations:

1... In a casserole with enough water to cover the noodles, soak these for about 10 minutes. Then boil the vermicelli for about 3 minutes or til the noodles become soft. Discard the water and set the noodles aside for later use.

2...Marinate the cut pork filet with 1 tablespoon soy sauce for a bout 10 minutes. In a hot wok or pan with 2 tablespoons cooking oil, fry the pork filet strips til golden brown in color. Transfer the meat in a platter and set aside.

3... In the same hot wok with pan drippings, add the crushed garlic, fry for about a minute, then add the onions and fry til glassy in appearance. Add more cooking oil if necessary and toss the carrots, the bell pepper, the pak choi, the zucchini, celery stalks and sprinkle 1 tablespoon soy sauce....stir-fry under high heat for about 2 minutes.

Add 1 cup vegetable stock and continue stirring til the liquid boils. Set the fire to low, simmer til all vegetables become soft (about 8 minutes) then add the pork, stirring til the meat is well blended with all the ingredients.

3... When the liquid is almost absorbed, stir-in the noodles, mix well with 2 wooden spoons and add salt and pepper according to your taste. Serve hot.

I hope you´ll give this a try, it is really an easy peasy recipe and so delish!

Happy Cooking !!!

Enjoy your weekend....Keep safe everyone!

GIF by @gremayo