150 gm shredded pumpkin
100 gm julienne cabbage
100 gm fresh mustard greens cut into 2 inci
500 gm dry vermicelli or Rice noodles
3 dried shiitake mushroom soaked and shredded
2 slice of ground ginger
2 tbsp Olive oil
3 bird’s red chilli -diced -for garnish
some toasted white sesame seeds for garnish
1 tsp black soy sauce
1 tbsp light soy sauce
1/2 tbsp of mirin
1 1/2 tsp salt
2 dashed of white pepper
1 tsp veggie seasoning
300 ml water
Soak the rice noodles in pure water for 1/2 hour until is soft. Set aside in a colander to drain the excess water. Mixed all the seasonings and water together and set aside.
Heat up a wok and add in the oil .Stir fry diced ginger until aromatic or turn light brown then add in shredded mushroom stir-fry for few second.
Add in the mixed seasoning and water then follow by the rice noddles. Stir the rice noodles continuously to mixed well with the seasonings. Add fresh mustard greens continue to stir fry for 10 minutes or until noodles turn soft and water totally dry or no longer wet add in the shredded pumpkin stir fry for just a few second to mixed well.
Dish out sprinkle with some toasted sesame seeds, bird’s red chilli and serve hot.
*Pls ..Remember do not soak the rice noodles in hot water !!
Once you have master the techniques of stir-fried rice noodles, you can fried with perfection *