Vermicelli Stir Fry

When we recently made Spring Rolls, we mentioned wanting to make Vietnamese Crispy Spring Rolls with Vermicelli, so ordered noodles for the MPM shelves. The “Rice Sticks” arrived, but after a busy day in the store, we decided instead to make a quick stir fry using these delicate noodles.

If you’re not familiar with Vermicelli, these are super thin rice noodles that take just a minute to cook. We had our stir fry dinner ready in about fifteen minutes.

Here’s what we did:

First get a pot of water going to cook the Vermicelli. While waiting for it to boil, get a high sided frying pan and heat your oil to carmelize the onions along with the following ingredients:

  • 2 TBSP Avocado Oil
  • Half a sweet onion
  • 1 tsp Black Gold Garlic Salt
  • 1 TBSP Ginger People Minced Ginger
  • Sprinkle of Flatiron Pepper Flakes depending on how hot you like it
  • Couple dashes of Red Boat Fish Sauce

Likely your pot of water will be boiling now. Drop in the Vermicelli. After two minutes, we turned off the heat and let the noodles sit while we moved on to the next step:

Adding the Other Goodies:

Here’s where you can get creative with whatever you have.

To the sautéed onions we added:

  • Diced Beeler’s Ham
  • Chopped Coffee Pot Farms Salad Greens
  • Sliced Coffee Pot Farms Turnips
  • Chopped Celery
  • Chopped Cilantro
  • Two Coffee Pot Farms Eggs

Stir the veggies up with the sautéed onions until the greens are soft, then add the eggs and scramble into the greens.

Next grab your tongs and add in your rice noodles! Mix it all up in the pan until the noodles are coated and serve! Quick, easy, and so delicious served with our Ka Me Sesame Rice Crackers.


The MPM shopping list:

Links to the individual ingredients:

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