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For an easy, healthy and delicious meal, try the stir-fried thin rice noodles with eggs and spinach.
Rice vermicelli is great gluten-free product. The Thais call this Asian thin rice noodles, sen-mee. In Chinese, it’s known as may-fun or mee hoon in Malaysian. This easy-to-digest noodles make quick and tasty meals. The noodles can be served hot or cold. Commonly used in Vietnamese spring rolls, it’s also an ideal camping ingredient.
250 g dry rice vermicelli
5 large eggs
1 med. size shredded carrot*
1 small sliced cooking onion
1 clove sliced garlic
1 cup frozen spinach or (cut-up ½ in)fresh chives
1/3 cup oil
Salt to taste
2 tbsp brown sugar (optional)
*Shred with vegetable peeler
Soak rice vermicelli in boiling water for 5 to 10 minutes until soft.
Rinse in cold water and drain well.
Cut vermicelli to quarter length, and set aside.
In a large bowl, beat eggs and stir in the vegetables.
Add the drained rice vermicelli to ingredients in the bowl.
Mix well with a fork and put aside.
Heat up oil in frying pan, add sliced onion. Cook onion until slightly brown.
Put in sliced garlic and shredded carrot. Cook until carrot is soft then, pour all ingredients from the bowl into the pan.
Stir-fry the vermicelli until the eggs are thoroughly cooked. Add salt to taste.
Sprinkle the vermicelli with sugar, mix well until sugar melts, and serve with a dash of paparika.
To give the recipe extra flavours, garnished the meal with thinly sliced dried seaweed, sesame seeds, and/or meat jerky.