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Super Easy Pan Fried Vermicelli

May 18, 2009 by Jennifer Che Leave a Comment

This is one of those dishes that is super easy to make, takes almost no time, and is pretty tasty and cheap.

I made this with what I had on hand, so it’s a bit simple. You can definitely add more vegetables, or meat too if you want. It’s a really flexible dish.

If you do add meat, I would slice the meat into thin strips, marinate in soy sauce, cornstarch, sesame oil, and a little rice wine for at least 5-10 minutes)

Soak shitake mushrooms in hot water for about 10 minutes (or until soft). Soak the rice vermicelli in water (or soften according to the instructions on the package). Slice up the mushrooms. You can also chop the other vegetables you want to add. I had celery on hand. Carrots would work well too.

Heat the wok with vegetable oil (~ 1 T) until the oil is hot. Saute mushrooms in oil.

Add veggies (in my case, just celery) and stir fry until soft.

Add vermicelli.

Stir around until well mixed. Add a few table spoons of Chinese BBQ sauce (Sa-Tsa). Stir around until well mixed.

Enjoy! You can eat with hot sauce for a nice spicy touch.

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Filed Under: Chinese, Chinese Recipes, Noodles, Recipe

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Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
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