This easy vegetarian fried vermicelli is a staple at home. It takes very little time to cook, as long as the ingredients are grated / cut / prepared a day before. This is almost a weekly breakfast menu at our home. It can be cook very quickly and in a huge batch, enough to go around to our neighbour’s house, and bring it to work for lunch. It is dry enough, so it can last till afternoon. The vermicelli is also children’s favorite. Even if they spill it on the floor, it is easy to clean up. That is quite important 🙂 This fried vermicelli is great for bento box item. I would love to make bento for the kids, will do so as I can drag myself out of bed before they have to leave for school. Hah.
The ingredients are always prepared one day before, so when you wake up in the morning you don’t have to worry about the hundred of carrots you need to julienne or grate. Dried rice vermicelli (or bihun) is also soaked the night before.
Here are the ingredients. Rice vermicelli needs to be soaked overnight, if you forget to do it, it is not going to cook nicely. Drain and keep dry until using. Cut some Chinese green mustards or any green vegetables, get rid of the older leaves. We only use the stalks and young leaves. Some shredded cabbage, grated (or julienned) carrot, bean sprouts (everybody’s pet peeve is the sprout with the tails still intact) and chopped Chinese celery. The eggs are to be fried and shredded thinly for toppings.