Stir-Fried Vermicelli With Veggies

You can choose stir-fried noodles for your short mealtime, and without the fussy sauce drama.

---

---

---

Noodles with thick gravy are my favorite. But sometimes there are times when I get really annoyed with the drama of eating soup noodles which is very annoying, especially when I'm not at home. So, noodles without gravy can be an alternative, especially if we bring noodles as lunch at work, etc.

There are many noodle dishes that we can enjoy, but the most popular are instant noodles. Hmmm, because right now I'm going to take you on a noodle recipe without gravy, so I'm going to use not the instant noodle type.

I use Vermicelli which is smaller, and longer, but more slippery for a more exciting eating sensation for sure. Let's see what I did with Vermicelli.

---

---

---

Vermicelli Noodles

Have you ever heard of this type of noodle? In Indonesia, this type of noodle is served as a complement to meatball dishes or served stir-fried with veggies.

Here you can see in my photo, that there are different colors for the two types of Vermicelli. One is a bit dull in color, while the other is a bright color.

They both have different ingredients. The dull-colored one is made from rice flour, while for the bright-colored Vermicelli, it is made from mung bean starch. For the level of elasticity of the noodles after being cooked, Vermicelli made from rice flour is chewier and does not break easily. Meanwhile, Vermicelli made from mung bean starch is easily cut off and has a smoother texture than Vermicelli made from rice flour.

---

In the recipe that I will share this time, I use two types of Vermicelli. I combine the two to increase the serving size, as that is all I have left in my kitchen.

The total of the two types of Vermicelli is 150 grams. The result is able to serve 2 people on a salad plate in general.

---

---

---

The Ingredients for Cooking Stir-Fried Vermicelli

The complementary ingredients I use to make Stir-Fried Vermicelli are I use corn and carrots. You can use sprouts or other vegetables like spinach or mustard greens. Adjust it with the comfortable vegetables that you usually eat often. That's so you can still enjoy the whole taste, even if you don't like it or are not used to this type of Vermicelli noodles.

For the spices, I made the onion paste manually without a food processor. I grind the garlic, red onion, candlenut, and a tablespoon of salt. I use a traditional pounder, with natural stone that I have used for a long time at home, handed down by my mother.

For additional spices to make the noodles smell more delicious, I use two bay leaves. It creates the fragrance of heaven of course. You can also use kaffir lime leaves if you are used to it. Or, for other leaves, you can choose celery or coriander leaves.

---

---

---

Cooking Instructions

First of all, I prepared the vegetables to complement this meal. I used half a stalk of corn, and for carrots, I used a medium-sized carrot.

Then, I chopped the carrots, also removing the corn kernels from the stalks. I can think of many things while chopping carrots. Or even, you can shake your body a little, helping you to relax for a moment. For me, cooking is therapy. :)

Once you've finished prepping the corn and carrots by rinsing them thoroughly with clean water, it's time to move on to preparing the onion paste.

To make the paste, you also involve the equipment you have, a food processor or a blender. But here, I only use traditional equipment. I crushed red onion, garlic, a candlenut, and salt using just a stone.

In my opinion, this search will be faster for me, because I only need and use a little bit of paste. But if you need more paste, then I will use a blender.

---

---

---

When finished with the paste, bring the water to a boil. Then add Vermicelli for about 5 minutes. Then set aside.

---

---

---

Once the Vermicelli is boiled and ready to use, it's time to heat the oil, then sauté the onion paste. Add bay leaves, and more seasoning according to your taste.

---

---

---

After the paste is fragrant, add the chopped carrots and corn. Stir well, and add a little water, then cook until cooked. Add a teaspoon of turmeric powder, and a teaspoon of soy sauce (but if you don't like soy sauce, it's okay to skip this ingredient).

---

---

---

In the final stage, add Vermicelli. Keep stirring the Vermicelli until you see the spices on Vermicelli and have seen a change in color. At this stage, be careful not to use a large fire. Also, keep stirring, so the Vermicelli doesn't burn on the surface of the pan you're using.

---

---

---

SERVING

Serve while warm. Here I added banana chips. Well, I actually forgot to fry the onions for sprinkling when the stir-fried Vermicelli was about to be served. You can add it for a more savory taste sensation :)

I like to take Stir-fried Vermicelli with me to work to meet clients or to eat on the go. Without gravy, Vermicelli is easier to eat, with a taste that can't be underestimated of course.

The Stir-fried Vermicelli recipe is my go-to if I'm on a short mealtime and don't want to be bothered with the drama of noodle soup that will make my appearance look messy.

---

---

---

That was about Stir-fried Vermicelli which is an alternative recipe for noodles with gravy. Hope you guys like it. How about you guys? Do you like the dry version of noodles or the creamy version with gravy? Whatever it is, the most important thing is that you can enjoy your food menu in peace, and don't carry any problems in your head while you are eating. <3 Have a great day, Hive Lovers.

---

---

---

I hope you can find what you deserve to find today. Have a great day, good people, HIVE Lovers!

---

---

---

Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.

All pictures taken with Iphone 11

---

---

---

Best Regards,
Anggrek Lestari

---