Stir fried Vermicelli with Meat ball (Bihun goreng bakso)

Another easy dish using left-over ingredients. It’s also one of my favorite when I don’t want to use my brain to think what to cook for the evening or even days. Sometimes I use vermicelli sometimes I use egg noodles, whichever is available in my food supply… 🙂

 

INGREDIENTS

250 g   Rice noodle / Vermicelli

50 g     Chai sim / Pak choi

2 large eggs

2 shallots (chopped)

2 garlic (chopped)

1 carrot (thin sliced)

50 g     bean sprout

12        meat balls (I mix pork meat ball and beef meat ball, you can choose any kind of meat balls), each meat ball cut into 4

1/3 cup sweet soy sauce

3 tbsp  light soy sauce

salt

pepper

Vegetable oil

GARNISH

Fried-shallots (bawang goreng)

Chili sauce or fresh chili

DIRECTIONS

  1. Soak dried rice noodle/vermicelli into boiled water for 2-3 minutes until it softens. Drain.
  • Soak dried rice noodle/vermicelli into boiled water for 2-3 minutes until it softens. Drain.
  •  
  • Pre-heat wok or cooking pan over medium-high heat. Add vegetable oil and scramble the eggs. set aside of wok.
  • Throw in chopped shallots and garlic, stir for about 30 seconds until it’s half cooked/fragnant.
  • Add in carrots, meat balls, and chai sim/pak choi. Stir them for about 3 minutes until it’s half-cooked.
  • Add the cooked vermicelli or rice noodle, sweet soy sauce, light soy sauce, salt, and pepper. Stir until all ingredients are well incorporated.
  • Once it’s cooked, throw in the bean-sprout (leaving at last to keep it fresh and crunchy).
  • Garnish with fried-shallot and extra chili sauce if you want to, ready to serve.

3 Comments Add yours

    1. Thank you.. 🙂

      Like

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