Stir-Fried Rice Vermicelli with Black Pepper and Chinese Chives

By cprzybyl

Ingredients

• 5 oz rice vermicelli noodles
• 4 tsp peanut oil
• 2 chopped cloves of garlic
• 30 trimmed chinese chives
• 2 cups mung bean sprouts
• 1 tbs soy sause
• 2 tspshaoxing jiu (chinese rice wine)
• 2 tsp ground black pepper
• salt to taste

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

Bring a medium pot of water to a boil. Add 5 oz. rice vermicelli noodles ; press down to submerge noodles. Immediately cover pot and turn off heat; let rest for 3 minutes. Drain noodles, rinse well in cold water, and drain again. Cut noodles in half and spread them out on a paper towellined sheet tray and set aside to let dry slightly, 23 minutes. Meanwhile, heat 4 tsp. peanut oil in a large nonstick skillet over medium-high heat. Add 2 roughly chopped cloves garlic and cook until golden, about 30 seconds. Add 30 trimmed chinese chives cut into 2 1⁄2" pieces (about 2 cups) and cook until just softened, about 30 seconds. Reduce heat to medium-low, add 2 cups mung bean sprouts, 1 tbsp. soy sauce, 2 tsp. shaoxing jiu (Chinese rice wine), 2 tsp. freshly ground black pepper, salt to taste, and reserved noodles, and toss together. Cook until chives are wilted, about 1 minute more. Serve at once.