Thai Style Rice Vermicelli ★ Pad-Thai-Style Sōmen Chanpuru

Name: Thai Style Rice Vermicelli ★ Pad-Thai-Style Sōmen Chanpuru
Yield: 2 servings
Ingredients: 2 bundles Sōmen noodles; 1 handful Bean sprouts; 1/2 bunch Chinese garlic chives; 1/2 Japanese leek, minced; 1 Your favorite vegetables (eg. cabbage, carrots, wood ear mushrooms, etc.); 1 Egg; 2 rounds Takuan, chopped (optional); 1 dash Squid, shrimp, or pork (or sakura shrimp); 1/2 Aburaage or atsuage, choppped; 10 Peanuts, chopped; 3 tbsp Sweet chilli sauce; 1 dash Soy sauce; 1/2 clove Garlic; 1/2 tsp Chicken stock granules

cookpad.japan @cookpad_jp

I wanted to use my homemade sweet chili sauce.

★ Check out my blog, "Sake ・Fish ・Cat" (in Japanese): http://plaza.rakuten.co.jp/nyankomeshi/ Recipe by mekabusan

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Ingredients

2 servings

2 bundles Sōmen noodles
1 handful Bean sprouts
1/2 bunch Chinese garlic chives
1/2 Japanese leek, minced
1 Your favorite vegetables (eg. cabbage, carrots, wood ear mushrooms, etc.)
1 Egg
2 rounds Takuan, chopped (optional)
1 dash Squid, shrimp, or pork (or sakura shrimp)
1/2 Aburaage or atsuage, choppped
10 Peanuts, chopped
3 tbsp Sweet chilli sauce
1 dash Soy sauce
1/2 clove Garlic
1/2 tsp Chicken stock granules

Cooking Instructions

1

Boil the sōmen noodles to a firm texture, drain, and rinse. Cut the vegetables, squid, shrimp, or pork into bite-sized pieces. (Other than the bean sprouts or Chinese chives, any ingredients will do!)
2

Heat the oil in a frying pan, pour in the beaten egg, and scramble. Transfer to a plate.
3

Add more oil to the frying pan and stir-fry the finely chopped leak and garlic until fragrant. Add the squid, shrimp, pork, and aburaage or atsuage and stir-fry.
4

Turn the heat to high and add the vegetables and takuan. Lightly stir-fry, then add 1/2 teaspoon of chicken soup stock granules dissolved into 1/4 cup of water. Add the boiled sōmen noodles and quickly toss.
5

Season with soy sauce and sweet chili sauce. Add the eggs from Step 2, transfer to serving plates, and top with the chopped peanuts to finish. Drizzle with sweet chili sauce and top with lemon to taste.