Char-siu Vermicelli Stir-fry

(serves 4)

As much as i get bored of eating chinese food sometimes, there is something special about the food you grow up on, essentially, mum's cooking. So I've decided to embrace the Chinese heritage in me and slowly try to record all our family favourite meals. 

They are mostly still on repeat from childhood lol, but I have noticed that when i'm overseas, away from home for awhile, or just been busy cooking new things, in the end i just want to sit down to some quick and easy chinese food. Guess you just can't run away from the Asian genes.

It's also been fun to have a bit of mother-daughter time to learn the ropes. So the basic 'guidelines' for vermicelli stir-fry as my mum defines it:

1. All the ingredients should be cut to around the same size and width.

2. Cook all the vegies and meat first, then you must clean the wok before cooking the noodles.

3. Use enough oil so the vermicelli doesn't stick to the wok.

4. Use chopsticks to break up the noodles: the stir-fry is done well when the noodles are individual enough so they can be coated in sauce and you can pick up a bite with a bit of everything (as opposed to a clump of tasteless noodle).

Prep time: 15 min

Cooking time: 15 min

Ingredients:
2 eggs, lightly beaten
500g char-siu (BBQ pork from the Asian BBQ Kitchen)
1 brown onion
1 red capsicum
1 yellow capsicum
2 stalks of shallots
1/2 packet bean sprouts, optional for extra crunch
300g dried vermicelli
Toasted sesame seeds, to serve


Sauce:
2 T oyster sauce
1 tsp salt
2 tsp sugar
1 tsp chicken bouillon
2 T hot water


Method:
1. Soak the vermicelli in cold water for around 15-20 minutes, then drain in a colander.
2. Heat a 30cm frypan, use spray oil to line the bottom of the pan then pour the egg mixture in.
3. Cook for 2-3 minutes on medium heat until it has set, then carefully flip over and cook for another 2-3 minutes. Remove from the pan and let it cool. To cut into thin shreds, cut into quarters first, stack them and then thinly slice.
4. Chop the char-siu, onion, capsicums and shallots into thin matchstick strips, approximately 0.5cm in width.
5. Prepare the sauce by putting the oyster sauce, sugar, salt, chicken bouillon and water in a bowl and mix evenly.

6. Heat the wok with 1/2 T olive oil, add the onions first and cook for 1-2 minutes, then add the capsicum and stir-fry for 2-3 minutes or until softened. Add a tsp of salt to flavour the vegies. Add the char-siu and bean sprouts and cook on high heat for 2-3 minutes. Remove from the wok and clean the wok.
NB. Apparently it is vital that you clean the wok, so don't be lazy. If you don't, then the vermicelli will stick to the pan and result in burnt and clumpy vermicelli.
7. Heat the wok with 1 T oil, then add the vermicelli in. Loosen up the vermicelli with chopsticks and cook for 2-3 minutes, tossing it occasionally. When the vermicelli has softened, add 2/3 of the sauce gradually, tossing the noodles to coat evenly.
8. Add the char-siu, cooked capsicum, bean sprouts, onion, and shallots back in and continue to toss the mixture in the wok. Add the rest of the sauce in and mix through.
9. Serve with the egg strips scattered on top, and a generous sprinkle of sesame seeds.