Quick Rice Vemicelli Stir-Fry

This rice vermicelli or pansit bihon recipe is so quick and easy to make at home any time of the day! 

Serves: 2

Ingredients

• 106 grams Wai Wai Beehon or rice vermicelli, 2 bundles
• 1 piece medium onion, chopped
• 3 cloves garlic, chopped
• 1 stalk celery, trimmed and sliced
• 1 piece large carrot, peeled and long shredded 
• 1 cup fresh spinach
• 1 cup low sodium prawn broth (can be vegetable, beef, pork or chicken broth)
• ½ tablespoon soy sauce
• ½ tablespoon fish sauce
• 2 tablespoons of extra virgin olive oil
• freshly ground black pepper to taste

Tip: For affordable prawn broth dissolved 1 teaspoon shrimp cube Knorr Shrimp Cube to 1 cup boiling water.

To Serve:  

• calamansi, lemon or lime, sliced
• slice bread (optional)
• fried pork, chicken or beef, sliced (optional)
• cooked prawn (optional)
• 👉 roast pork, chicken or beef, sliced (optional)
• fried firmed tofu (optional)

Method

1. Soak the rice vermicelli in cold water for 10 minutes.
2. In a large pot, heat oil over medium heat.
3. Sauté garlic and onion until soft.
4. Stir-fry celery for few minutes or until lightly wilted.
5. Add the broth and bring to a boil. Stir in soy sauce and fish sauce.
6. Add the drained rice vermicelli and carrots. Make sure the noodles are covered with broth. Mix gently, then add the spinach and season with freshly ground pepper. Cook until the broth are fully absorbed by the noodles (4 to 5 minutes approximately).
7. Serve warm!

Psalm 122:6
Pray for the peace of Jerusalem: they shall prosper that love thee.




Mrs. Shirley Simmons