stir-fried-rice-vermicelli-and-pumpkin

Stir-fried Rice Vermicelli and Pumpkin

Total time: 25 minutes

Serves 4

5.6 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

150g - Rice vermicelli

1 tb - Vegetable oil

150g - Pumpkin, thinly sliced

½ - Cabbage, shredded

5 - Shiitake mushrooms, dried, soaked and shredded

1 tsp - Dried shrimps

2 - Spring onions, chopped

2 - Eggs, beaten

1 sprig - Coriander, chopped

½ cup - Water

⅔ tb - Light soy sauce

1 tsp - Oyster sauce

UTENSILS

Pan, Bowl, Chopping board, Knife

INSTRUCTIONS

1. Soak the rice vermicelli in warm water until tender in a bowl. Drain.

2. Heat the oil in a pan over medium heat. Add the eggs. Stir-fry quickly until the eggs are just done. Set aside.

3. Sauté the mushrooms, dried shrimps and cabbage in the pan for 2 minutes.

4. Add the pumpkin and water. Bring to a boil.

5. Add the rice vermicelli, spring onions, eggs, light soy sauce and oyster sauce. Stir well until heated through and sauces are absorbed.

6. Garnish with the coriander. Serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 244g

Energy (kcal)

261.9

Carbs (g)

37.2

Proteins (g)

9.0

Fats (g)

6.8

Fibre (g)

5.6