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Fried Rice Vermicelli with Kale and Egg Strips

October 06, 2014

Kale is a nutrition powerhouse and incredibly versatile. It's delicious sautéed, baked, slow-cooked in stews, or massaged with citrus and then tossed into raw salads. I never get bored of kale, but if you're looking for something to shake up your repertoire of kale recipes, do give this quick and simple Southeast Asian noodle stir fry a go. 
Fried Rice Vermicelli with Kale and Egg Strips
Ingredients
100g dried beehoon (thin rice vermicelli noodles)
1 free-range egg, beaten
1/2 tsp toasted sesame oil
sea salt, to taste
2 tbsp groundnut oil
2 cloves garlic, finely chopped
100g kale, roughly chopped
1 tbsp fermented shrimp paste 
1 red bird's eye chilli, finely chopped
2-3 tbsp vegetable or chicken stock
Method
1. Soak the rice vermicelli in cold water until soft and pliable (about 30min). 
2. To make the omelette strips, beat egg with a pinch of salt and sesame oil. Pour into a small heated frying pan, let set, then flip when golden. Slice the omelette into strips. 
3. Over a medium-hot wok, add the groundnut oil and when smoking hot, stirfry the chopped garlic, kale, fermented shrimp paste, and chopped chilli for a minute or two till fragrant.
4. Add the stock and bring everything to a bubbling simmer and then add the soaked noodles.  Let it cook in the liquid with the rest of the ingredients, tossing and loosening with your chopsticks all the while as the noodles soak up the flavours of the broth. It will happen very quickly, be careful not to overcook or everything will end up clumping.
6. Once the noodles are cooked, give a quick final toss with the omelette strips and dish up immediately.