Wok-fried Rice Vermicelli

Name: Wok-fried Rice Vermicelli
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Asian
Ingredients: 8 cups (2 liters) water; 8 oz (250 g) dried rice vermicelli (beehoon or mifen); 8 oz (250 g) dried rice vermicelli (beehoon or mifen); 8 oz (250 g) dried rice vermicelli (beehoon or mifen); 2 eggs; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 4 tablespoons oil; 2 cakes firm tofu (10 oz/300 g each); 1 cup (4 oz/120 g) chicken meat, cut into thin strips; 5 oz (150 g) fresh shrimp, peeled and deveined; 1 tablespoon sugar; 10 oz (300 g) bean sprouts, tails removed; 6 stalks garlic chives (gu cai), cut into lengths; 6 stalks garlic chives (gu cai), cut into lengths; 3 red finger-length chilies, deseeded; 5 shallots, peeled; 5 cloves garlic, peeled; 1 tablespoon black bean paste (tau cheo); 1 tablespoon black bean paste (tau cheo); 3 tablespoons Crispy Fried Shallots (see note); 2 green onions (scallions), sliced; 2 green onions (scallions), sliced; 4 calamansi limes or 2 regular limes, halved, to serve; 4 calamansi limes or 2 regular limes, halved, to serve

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr

Appears in

Wok Cooking Made Easy

By Nongkran Daks

Published 2007

About

Ingredients

8 cups (2 liters) water
2 teaspoons salt

Asia
Pasta

Method

To make the Seasoning Paste, grind the chilies, shallots, garlic and black bean paste to a smooth paste in a mortar or blender, adding a little water if necessary to keep the blades turning. Set aside.
Bring the water and 1 teaspoon of the salt to a boil in a pan. Add the beehoon and cook until al dente, about 2 to 3 minutes. Drain and set aside to cool.