November 13, 2019

Here’s a fun and fast vermicelli recipe that’s perfect for school nights, or if you’re having friends over for dinner you can triple the recipe; just throw it all together and serve. Truly a one pot wonder!

Mung bean vermicelli is a very durable noodle; it can be handled and cooked in conditions normally too rough for traditional wheat noodles like a vigorous stir-fry. The fact of the matter is no-one likes to eat broken noodles - the texture is all broken and in Asian culture it’s also a bad omen to do so.

Ingredients (Serves 1)

  • 1 small roll of Grain Guru Mung Bean Vermicelli
  • 100g of blanched prawns 
  • Half a brown onion, sliced finely
  • ¼ bag of bean sprouts
  • Handful of julienne cabbage
  • Handful of julienne carrots
  • Large red chilli, sliced (optional)
  • 1 tsp of julienne ginger
  • 2 spring onions cut into 1-inch segments
  • Dark soy sauce
  • White pepper
  • Coriander for garnish


  1. Prepare the ingredients
  2. Soak the vermicelli in hot water for 20 minutes, until opaque white
  3. In a sauté pan, heat the oil and fry ginger, onion, bean sprouts, cabbage, carrots and chilli at a high heat
  4. Add the prawns 
  5. Add soy sauce and white pepper to taste
  6. Add 180ml of water
  7. Add the noodles in and fry until there is almost no water left
  8. Serve with spring onions and coriander

Get the Grain!

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