Taiwanese fried glass vermicelli 

Wanted to have something in between rice, spaghetti and noodles. Got a bag of Taiwanese glass vermicelli. I only made it couple of times in the past. So I followed the instruction sited in the bag. 
Also had a colagen charge with the frozen stock from chicken wings (we call the dish "Colagen Supper").  


100g Rice vermicelli (glass vermicelli)
4-5 large cabbage leaves
2 spring onions
7cmx7cm squid (or shrimps, scallops, etc.)
70g sliced pork loin or pork belly
1/2 carrot
50-70g chinese chive (if available) 
2 eggs
2 tablespoons of vegetable oil
1 tablespoon of soy sauce
1 tablespoon of mirin
1 tablespoon of sesame oil
1 teaspoon of oyster sauce
200cc of clod water
1 tablespoon of Taiwanese rice sake (if available)
1/2 teaspoon of Thai fish sauce
Also, I added the leftover of Chick Nugget-mix made in the previous night and stored in the fridge. 
It was nicely seasoned with garlic and onion so was a great for the stir-fry content!!


1. boil the vermicelli for 1 mins and drain through a net 
2. Cut cabbage into small bite sized, slice other ingredients thinly and beat the egg in a heat resistant bowl
3. Heat a large frying pan at high temperature. Spread 1 tablespoon vegetable oil and pour the egg. Stir well to make small pieces of scrambled egg. Put the egg back into the bowl.
4. Add 1 tablespoon of vegetable oil and fry all ingredients except vermicelli, chinese chives and the seasoning sauce
5. Once ingredients half done, add vermicelli and seasoning sauce, cover the pan with a lid to steam. Cook it for 3-4 mins at small temperature
6. Open the lid and add egg and chinese chives. Mix all ingredients to fry until the soup disappear.

This is very nice way to consume leftover veggies, fish, and meat!! 
Also very healthy, economical and quick. 

Total time to prepare: 30 mins
Total cost: 2.8 pounds (0.4 for vermicelli, 0.5 for squid, about 1.5 pound for other veggies, 0.4 for eggs)

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