Stir-Fried Rice Vermicelli with Black Pepper and Chinese Chives

Stir-Fried Rice Vermicelli with Black Pepper and Chinese Chives
Stir-Fried Rice Vermicelli with Black Pepper and Chinese Chives

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • salt to taste

  • 2

    tsp of fresh ground pepper

  • 2

    tsp. shaoxing jiu ( chinese rice wine)

  • 1

    tbsp soy sauce

  • 2

    cups mung bean sprouts

  • 30

    chinese chives

  • 2

    garlic cloves

  • 4

    tsp peanut oil

  • 5

    oz rice vermicelli noodles

Directions

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 towel–lined sheet tray and set aside to let dry slightly, 2–3 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. Serves 4.

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