Mung bean vermicelli with dried shrimps, wood ear fungus, lemongrass and kaffir lime leaf.

Mung bean vermicelli with pork, dried shrimps, black fungus, lemongrass and kaffir lime leaf

My kaffir lime shrub is doing very well in the garden this year despite the (relatively) cold & wet winter. So I decided to cook a dish with some kaffir lime leaves. I have some mung bean vermicelli in the pantry. I love mung bean vermicelli – it can be used in so many dishes – prawn hot pot, vegetarian stew, soup… wonderful texture and doesn’t soak up too much sauce. Kaffir lime leaves add extra layer of flavor to this noodle dish.

Fresh kaffir lime leaves
Fresh kaffir lime leaves

Ingredients

  • 100g mung bean vermicelli, soak in hot water for 15 minutes, drained, roughly cut through a few times
  • 300g pork mince
  • 1 tbsp. dried shrimps, soaked in hot water for 15 minutes, drained
  • 1/2 onion, finely diced
  • 1 wood ear, soaked in hot water for 15 minutes, finely sliced
  • 3 inch lemongrass (white part only), finely sliced (I use scissors)
  • 1 chili, seeds removed, sliced
  • 1 kaffir lime leaf, remove the thick center vein, very finely sliced (I use scissors)
  • 3 tbsp. of green shallot, sliced
  • 1 tbsp. fish sauce
  • 2 tsp sugar
  • 1 tsp dark soy sauce
  • cooking oil
Mung bean noodles vermicelli
Mung bean noodles / vermicelli
Wood ear fungus, to be rehydrated
Wood ear fungus, to be rehydrated
Chinese dried shrimps
Chinese dried shrimps

Method

  • Bring a frying pan to medium heat, add cooking oil, lemongrass, onion, chili, stir fry until aromatic; add pork mince, wood ear, fish sauce, sugar, dark soy sauce; break up the mince & cook through; stir in the mung bean vermicelli, mix well; remove from heat; transfer to a serving plate
  • Bring a clean frying pan to medium heat, add some cooking oil & dried shrimps, stir fry until aromatic; remove from heat; add vermicelli & stir through; add kaffir lime leave and green shallot, toss
Mung bean vermicelli with dried shrimps, wood ear, lemongrass and kaffir lime leaf.
Mung bean vermicelli with dried shrimps, wood ear, lemongrass and kaffir lime leaf.

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