It has been busy in April/May, so I haven't tried out many new recipes lately and hence my silence here. Also it has been warm and sunny for a few weeks, so we have moved most of the cooking from the kitchen to the barbecue in the garden. But today I wanted a "regular" dinner, so I just cooked up this dish using all the ingredients I can find in the fridge and cupboard.
INGREDIENTS
250g vermicelli
2 tbsp vegetable oil
150g mixed Chinese vegetables
200g cooked, shredded chicken
6 baby corns, cut into 2cm pieces
2 tbsp soy sauce
curry powder
sesame oil
Tobasco sauce
2 eggs
METHOD
1. Put the vermicelli in a large bowl and pour over boiling water. Let it soak for about 4 minutes. Drain well and set aside.
2. Heat 1 tbsp of oil in a wok, then fry the eggs for 3 to 5 minutes. Remove the eggs to a plate.
3. Heat the remaining oil in the wok, then add the Chinese vegetables and fry for about 5 minutes. Throw the chicken, baby corns, and soy sauce in, then fry for another 5 minutes. Add the vermicelli and heat through.
4. Season with soy sauce, sesame oil, curry powder, and Tobasco sauce. Add the fried eggs, heat through and serve.
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