Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, thai style rice vermicelli ★ pad-thai-style sōmen chanpuru. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Thai Style Rice Vermicelli ★ Pad-Thai-Style Sōmen Chanpuru is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Thai Style Rice Vermicelli ★ Pad-Thai-Style Sōmen Chanpuru is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have thai style rice vermicelli ★ pad-thai-style sōmen chanpuru using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Thai Style Rice Vermicelli ★ Pad-Thai-Style Sōmen Chanpuru:
- Make ready 2 bundles Sōmen noodles
- Take 1 handful Bean sprouts
- Take 1/2 bunch Chinese garlic chives
- Get 1/2 Japanese leek, minced
- Prepare 1 Your favorite vegetables (eg. cabbage, carrots, wood ear mushrooms, etc.)
- Take 1 Egg
- Get 2 rounds Takuan, chopped (optional)
- Get 1 dash Squid, shrimp, or pork (or sakura shrimp)
- Make ready 1/2 Aburaage or atsuage, choppped
- Prepare 10 Peanuts, chopped
- Prepare 3 tbsp Sweet chilli sauce
- Make ready 1 dash Soy sauce
- Make ready 1/2 clove Garlic
- Prepare 1/2 tsp Chicken stock granules
Steps to make Thai Style Rice Vermicelli ★ Pad-Thai-Style Sōmen Chanpuru:
- 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!)
- Heat the oil in a frying pan, pour in the beaten egg, and scramble. Transfer to a plate.
- 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.
- 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.
- 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.
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