Fried vermicelli with vegetables and garlic sauce

Ingredients

• 80g bean vermicelli (glass noodles)
• 2 tsp vegetable oil
• 2 tsp dark soy sauce
• 100g cabbage (cut)
• 1/2 carrot (shred)
• 2 eggs
• A handful of sprouts
• A handful of enoki mushroom
• 1 spring onion (chopped)
• For the garlic sauce
• 3 tbsp of minced garlic
• 2 tbsp of vegetable oil
• 1 hot chili (chopped)
• 1 tbsp lee kum kee soy sauce
• 1 tbsp vegetarian oyster sauce
• 1/2 tbsp obento mirin
• 2 tsp sesame oil

Method

1. Soak the bean vermicelli in boiling water for 5 minutes, then drain the bean vermicelli, and then add 2 teaspoons of vegetable oil and dark soy sauce and mix well and set aside.
2. Let's make the garlic sauce, add 2 tablespoon of minced garlic (leave 1 tablespoon of minced garlic for later), and vegetable oil in the cold pan then turn a medium heat start to fried the minced garlic until lightly brown then turn off the heat, then add the rest of the garlic sauce ingredients then mix well and put it in a bowl and set aside.
3. Crack two eggs in a bowl and lightly beat, and then heat the pan then add 1 tablespoon of oil, then put the egg into the pan fried, break eggs with chopstick or turner, fried about 2 minutes until cooked. And then put it in the bowl and set aside.
4. In the same fry pan with the heat on, add the cabbage and carrot and fried about 3 minutes, then add the bean vermicelli into the pan then fried about 2 minutes at the same time use a chopstick to move over the vermicelli. And then put enoki mushroom then fired 2 minutes, then add the cooked egg, sprouts, and the garlic sauce continue to fired about 1 minute, add the chopped spring onion, then turn off the heat.

Product used in recipe

• Obento - Mirin Seasoning