Quick 20-Min Lunch: Dried Rice Vermicelli Noodles

Whoa… been so busy lately that I haven’t found the time to post. In fact, I’m so pressed for time lately that I go for the QUICKEST meals I can serve.

The other day, however, I was getting tired with open-faced sandwiches for lunch and yet it was already getting late so I didn’t want to take forever to make lunch either. Luckily, I had a chunk of pork loin thawing for dinner so I just ‘snipped’ a small part and used that for a quick 20-minute noodle lunch.

By the way, I’m using dried rice vermicelli noodles and not the mung bean thread rice variety (which is glass- or jelly-like) because hubby doesn’t like the latter.

Let’s start!

Ingredients:

100 grams pork
2 cloves garlic
1 small white onion
1 carrot
1 celery stalk
150 grams dried rice vermicelli noodles
2 cups of chicken stock
1 tbsp soy sauce
1 tbsp sesame oil
fresh coriander for garnishing

Procedure:

1. Cut the pork into thin strips. Do the same for the onion, carrot and celery stalk.
2. Finely mince the garlic.
3. Heat some olive oil in a wok and saute the garlic, onion and pork strips.
4. Just when the pork is almost cooked, add the celery.



5. In a different pan, heat up your chicken stock. (If you don’t have any chicken stock, dilute 1 chicken bouillon cube in 500 ml of water.)
6. Add the soy sauce and sesame oil to the stock.
7. Add the vermicelli noodles. At this point you need to check if the chicken stock is enough for the noodles. If not, add more stock as required.



8. Cook the noodles for about 5 minutes, do not overcook else the noodles will be soggy.
9. Add the noodles to the sauteed pork mixture. Cook for a further 2 minutes.
10. Serve with a garnishing of fresh coriander.

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