Vegetarian Dry Vermicelli

Vermicelli is a very popular processed rice ingredient among the Singaporean Chinese.  I remember eating cooked vegetarian vermicelli for breakfast 3-4 times a week as it was easily available at the hawker stalls in the food section of the local wet market in Singapore.   In those days, most of the ingredients in the food I ate were cooked with high temperatures.  Well, today since I had changed the way I eat my food, I had improvised the dish to make the vegetables warmed only very slightly so as not to kill the enzymes and minerals present.  You can use most vegetables for this dish, just make sure you don't overcook them otherwise you will bring out the liquid in the vegetables and render the dish soggy.  It is meant to be dry, vegetables are still crunchy, with full flavour and lots of colour!

shiitake mushrooms

Ingredients:  

1. 200 g Chilli Brand Rice Vermicelli, soaked first in boiling water for 15 mins, then drain the water
2. 10 shiitake mushrooms, soaked in boiling water for 10 mins, drain the water, and cut mushrooms into strips)
3. 1 cup broccoli florets
4. 1 capsicum, seeded and sliced
5. 3 leaves of red cabbage, shredded
6. 1 onion, sliced
7. 1 cm ginger, sliced 
8. 1 clove garlic, minced.
9. 2 tbsp soya sauce
10. 1 tsp Celtic sea salt
11. Chilli oil (blended raw fresh chillies with extra virgin olive oil and Celtic sea salt)
12. 1 cup fresh spring onions, cut for garnishing

Preparation:

1. Prepare all the above ingredients.
2. In a wok or big fry pan over over very low heat, slightly stir fry onions, garlic and ginger.
3. Add all the vegetables and stir fry for another 2-3 mins.
4. Add the cooked vermicelli, add soya sauce, sea salt and mix thoroughly with the vegetables.
5. Serve with home made chilli oil and spring onions.

©Joy Madden, June 2013