Meatless Mieng Xao

I have almost perfected the way to cook these transparent vermicelli noodles. They are so very finicky, and know from experience that it's the brand that makes a big difference as well. Also if you're going to stir fry it, make sure you flag down the stock boy and ask for the best selling brand.
Funny thing is it never comes out the same way every time, and I have tried to come close to the way I wanted it to be, but boy it's tough! The temperature of the water, and the length of time the vermicelli-es are soaked has a lot to do with how it will turn out. One of the trick for me is not to use such hot water, if you're going to stir fry it. Using water too hot will make the noodles break into little pieces and therefore ruining the whole dish.

Recipe
Ingredients: vermicelli, green beans, eggs, green onion, pickled red pepper, cilantro.
Process: Soak vermicelli in warm water until soften. Add a tablespoon of olive oil and stir fry the noodles on medium heat, season with salt, pepper.
Scramble two med eggs set aside, cut green beans in diagonals, and stir fry them, then add the scramble eggs and season and set aside.
You can mix the stir fried ingredients with the vermicelli or serve separately like I did in the picture below. Optional: Garnish with red pepper and cilantro.






For Pink Saturday, my post is about my lovely pink display dish. I am very calculated when it comes to buying table ware. I rather have very little of the things I actually use. Just to give you an idea, I can probably pack all my dishes and glassware in my kitchen in two moving boxes. I don't have very much, so the things I have - I use a lot, like this pink dish. It makes me feel happy and brings me joy to see a nice soft color with fun shapes when I put it in use





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