Wok of Rice Vermicelli with Sardines
Ingredients:
- A tin of sardines in tomato sauce 215g, cut into small pieces
- Green peppers, red peppers and chopped onions
- 1 tablespoon of crab or fish roe
- 200g of AYAM ™ rice vermicelli
- 1 egg
Seasoning:
- 1 tablespoon of olive oil
- A pinch of salt
- AYAM ™ Sesame Oil
- A pinch of pepper
Preparation:
- Cook the rice vermicelli according to the package directions.
- Beat the egg and cook it to obtain a fine omelet. Then cut the omelet into strips.
- Heat 1 tablespoon of olive oil in a large wok. Once the wok is hot, brown the onions, green peppers and red peppers.
- Add the rice vermicelli, sardines, crab or fish roe and seasonings.
- Pour enough water to have a sizzle at the bottom of the wok. Mix well until the water evaporates
- For the final touch, pour a drizzle of sesame oil on top, then stir to combine well, and turn off the heat.
- Serve on a plate and garnish with the omelet.