137
Ingredients:
Rice Vermicelli – 200 gms
Oil – 1 tbsp
Garlic – 2 cloves
Vegetable Stock – 5 tsp
Salt – 1 tsp
Ajinomoto – 1/2 tsp
Lea and Perrings Sauce – 1 tsp
Soy Sauce – 1 tsp
Carrots – 25 gms, julienned
Cabbage – 25 gms, julienned
Bean Sprouts – 25 gms
Spring Onions – 25 gms, chopped
Method:
1. Soak the vermicelli for at least one hour in cold water.
2. Heat the oil in a kadai and saute the garlic.
3. Stir in the vegetable stock, salt, ajinomoto, Lea and Perrings sauce and soy sauce.
4. Add all the vegetables and the rice vermicelli.
5. Mix well and cook for a few minutes till the liquid dries up and the vegetables are cooked but still crunchy.
6. Remove from heat.
7. Transfer to a serving platter and serve.
