Friday means empty refrigerator, no fresh fruit and almost everything in the kitchen is vanished. Friday cooking is lazy, simple and challenging. Whatever left in refrigerator, kitchen counter are needed to be chopped, diced and composed to a quick meal over lunch and dinner.
Today lunch was made from a package of rice vermicelli and prawns that have been frozen for a week now. Just a wok and hot stove could transform these simple ingredients to a comforting filling dish.
Rice Vermicelli with Prawn
Ingredients: (4 servings)
150 gm dried rice vermicelli
500 gm prawn- peeled and deveined
1 large egg
4 cloves garlic- roughly minced
2 cup chopped Chinese cabbage
Few spring onion chopped
1 tbsp soy sauce
1 tsp sugar
1 tsp rice vinegar
1/2 tsp salt
1 tsp ground white pepper
1 tbsp oil
Soak rice vermicelli in warm water until soften, drain and keep aside.
Heat oil in the wok over the medium-high heat, and sauté garlic until golden brown.
Crack an egg in and briefly scramble it into the hot oil.
Add prawn and stir for few minutes or until turned pink and curled.
Add Chinese cabbage, soy sauce, sugar, vinegar and salt and give it a quick stir.
Add rice vermicelli, stir for 1 minute. Make sure vermicelli is cooked and everything is tossed well together.
Sprinkle over with some chopped spring onion and ground white pepper.
Rice vermicelli was so light and soft perfectly contrast to the chucky juicy prawns. It was really well seasoned and fresh. We really enjoyed this simple dish till the last bite.
Friday is also means a long nap with Yaseen in the afternoon. As now our stomach is so full, gotta go sleep now J