October 29, 2010

Vegetable vermicilli



I made this for breakfast today. It is Friday and I have run out of vegetables. Using peas, scallions and tomato, I created a fusion cuisine with Chinese soy, chili sauce and vinegar. Not bad, my sons emptied their plates!

What I used: Serves 2-3
1cup raw vermicelli (Indian version, a thinner version of pasta probably, made of wheat)
2cups hot water
¼ cup chopped scallions/green onions
1 tomato chopped finely.
¼ cup raw peas
1tsp soy sauce, 1/2tsp vinegar, 1/2tsp chilli sauce, Salt to taste, and a pinch of sugar.
2 tsp oil

Heat a wok, Add 1tsp oil and roast the vermicelli, but not to a golden brown. Add hot water, cook till it’s cooked, but not very soft. Drain in a colander and run cold water over it. Set aside.

In the same wok, add the remaining oil, toss in the peas and let it cook on medium high. Cover for a minute. Now add the tomatoes and scallions, cover another minute on medium heat. Pour your Chinese sauces and vinegar, and salt and sugar to the wok, Toss in the cooked vermicelli too with it. Work it for a minute or two. Serve hot!