Mouth-watering Recipe: Saucy Vermicelli Noodles for a Quick and Easy Meal

Ingredients

• 100 g dried rice vermicelli, broken into 3 cm pieces (found in Asian grocers and some supermarkets)

• 500 g protein of your choice e.g. chicken breast or thigh, beef, pork, lamb, cut into 3 cm cubes

• 400 g cup mushrooms, sliced

• 4 litres chicken stock

• ¼ cup (30 g) cornflour

• ½ cup (125 ml) water

• 3 tbsp cooking oil

• 2 tsp garlic, peeled and finely chopped

• 3 bunches choy sum, finely chopped

• 300g winter melon cut into strips

• half of a Chinese cabbage (also known as Wong Buk), cut into strips

• 2 tsp salt, or to taste

• ½ tsp sugar

• ½ tsp white pepper

Instructions

Soak the vermicelli in cold water for about 15 minutes or until soft.

Mix the cornflour with the water in a small bowl and set aside.

In a medium non-stick frypan, heat the oil over medium heat and sauté the garlic until slightly coloured. Add the protein and mushrooms and sauté for about 10 seconds, then transfer to the stock. Add both noodles, the choy sum, winter melon and Chinese cabbage, and bring to the boil. Stir through the cornflour mixture to thicken, bring back to the boil and add the salt, sugar and pepper. Taste and season further if required. Serve hot.