Name: Vermicelli with Julienned Vegetables
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
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

Preparation

- 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

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Ingredients

Preparation

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