Stir-Fried Vegetables with Rice Vermicelli

The rice vermicelli is a thin form of rice noodles or stick rice. It is called bíjon or bihon in the Philippines. In this recipe I used seasonal vegatables such as cabbage, carrot, celery and green beans.

Serves: 2

Ingredients

• 106 grams Wai Wai Beehon or rice vermicelli, 2 bundles
• 1 piece medium onion, chopped
• 6 cloves garlic, chopped
• 2 cups cabbage, sliced
• 1 stalk celery, trimmed and sliced
• 8 pieces green beans, sliced
• 1 piece large carrot, peeled and long shredded 
• 1 to 2 cups low sodium beef broth (can be vegetable, prawn, pork or chicken broth)
• ½ tablespoon oyster sauce 
• ½ to 1 tablespoon fish sauce
• ½ to 1 tablespoon soy sauce
• 2 tablespoons 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 cabbage, green beans, celery for few minutes or until lightly wilted. Then toss carrots and cook for 1 minute. Season with oyster sauce and freshly ground pepper. Set aside.
5. In the same pan add the broth and bring to a boil. Stir in soy sauce and fish sauce.
6. Add the drained rice vermicelli. Make sure the noodles are covered with broth. Season with freshly ground pepper. After few minutes (8 minutes approximately), mix gently the pre cooked vegetables. Cook until the broth are fully absorbed by the noodles.
7. Serve warm!

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




Mrs. Shirley Simmons