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  • Stir fry vermicelli and dried clams

    1 vote
    Stir fry vermicelli and dried clams
    Prep: 15 min Cook: 20 min Servings: 2
    by BestOodles
    20 recipes
    >
    I must confess we often cook this dish after we have leftover mohinger not because I cooked lots of vermicelli rather we ate only mohinger soup with my split pea fry. So I am left with plain, already cooked vermicelli . . . well, my reluctance to throw out food is how this dish came about. If you do not want or do not like pungent aromas, replace with mild flavor dried shrimp. Thin vermicelli break away easily when you stir fried so be sure to look for the biggest vermicelli you can find in any Asian supermarket. Sometimes they label the size, but often with the clear plastic it’s just as easy to look through the clear plastic.

    Ingredients

    • 1.5 tbsp vegetable oil
    • 1 package 12 oz large vermicelli
    • 1/4 cup dried clams, soaked in 1 cup warm water, chopped
    • 1 salty small fish, pound into small pieces
    • 1 large onion, sliced
    • 3 small carrot, shred
    • 4 oz bean spout
    • 2 tbsp fried chili paste
    • 1 tsp fish sauce
    • 1 tbsp soy sauce
    • 1 green onion, chopped for garnish

    Directions

    1. Cook vermicelli shorter than according to the package to make sure vermicelli are under cooked.
    2. Put oil in a wok over high heat, stir in salty fish and clams for one minute. Stir in onion until onion pieces are loose.
    3. Add carrots, fried chili paste and cooked vermicelli, stirring frequently.
    4. Stir in bean spout, clam soaked water, fish sauce and soy sauce; and cook for 5 more minute.
    5. Turn off the heat and divide into two portions.

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    Comments

    • John Spottiswood
      John Spottiswood
      This looks great ! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!

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