(1) Soak the rice vermicelli in warm water for 5-10 minutes (depends on the brands) till soft but not mushily-soft; so that it is still capable of soaking up more liquid during the cooking process.
(2) Hot oil, fry some minced garlic and shallot.
(3) Chuck in the vegie, from hardest to the softest, since the hardest requires the maximum cooking time.
(4) Chuck in the pre-soaked noodle.
(5) Pour in mixed sauce of soy sauce (for saltiness), brown sugar (for sweetness), dark soy sauce (for color etc.), sesame oil (for aroma), vegie stock (instead of water, for the "depth" of the taste).
(6) When all the noodle soaked up the sauce evenly, it is ready.
(7) Nom it.
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