Stir-fried Wai Wai Vermicelli

Ingredients−2servings+

• rice vermicelli180 g
• spring onion50 g
• shallot20 g
• garlic20 g
• cooking oil2 tbsp
• tamarind sauce3 1/2 tbsp
• seasoning soy sauce4 tbsp
• black soy sauce2 tsp
• sugar3 tbsp
• pepper1 tsp
• water200 ml

Directions▶ Start cooking

1. Soak the rice vermicelli in water for 5 minutes until soft, then cut the noodles in half if desired.⏱ 5m
2. Heat cooking oil in a wok over medium heat.
3. Add chopped shallots and garlic to the wok.
4. Stir-fry until the shallots and garlic are fragrant and turn light yellow.
5. Reduce the heat.
6. Add tamarind sauce, seasoning soy sauce, black soy sauce, sugar, and pepper to the wok.
7. Increase the heat.
8. Add water and stir the sauce until the sugar dissolves and the sauce boils.
9. Taste and adjust the seasoning of the sauce if needed.
10. Add the soaked rice vermicelli to the wok.
11. Stir-fry the noodles with two spatulas or tongs over high heat until the noodles are soft and the liquid has mostly evaporated.
12. Add the cut spring onion to the wok.
13. Stir-fry briefly until the spring onions are slightly cooked.
14. Turn off the heat and serve.

Tips

• Cut the rice vermicelli in half for easier eating.
• Adjust the amount of water to ensure the noodles are soft and chewy, not hard or mushy.
• Season the sauce thoroughly before adding the noodles to ensure even flavor distribution.
• Stir-fry spring onions until slightly cooked to bring out their sweetness.
• Using two spatulas or tongs can make mixing the noodles easier.

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