Simple and tasty noodles are perennial favorites. Let’s try making a dish using rice vermicelli, known as “bifun” in Japan.
“Above all, the feature of rice vermicelli is its texture,” says chef and restaurant owner Tomoshige Ichikawa.
So the key is to get the right firmness. Another tip is to roast the noodles well. That way, “an aroma similar to roasted riceballs will rise,” he adds. Serves four.
100 grams dry rice vermicelli
60 grams onion
20 grams carrot
40 grams king trumpet mushroom (eringi)
40 grams sliced ham
30 grams green bell pepper
Topping (roasted sesame, coriander)
Seasoning: (2 tsp curry powder, 1 tbsp sake, 1/2 tsp salt, 2 tsp each of sugar and oyster sauce, 200cc Chinese soup stock (mix 200cc hot water and appropriate amount of Chinese soup stock cube), 2 tsp sesame oil)
Immerse dry rice vermicelli in warm water (60-70 degrees) for 20-30 minutes. Cut onion, carrot, mushroom, ham and bell pepper into thin strips.
Mix ingredients for seasoning other than curry powder in small bowl.
Make thin omelet by mixing egg and salt together without whipping. Heat frying pan over low heat, add 1/2 tsp oil and remove excess oil with paper towel. Thinly spread beaten egg over entire pan. Turn when one side is done. Cook with remaining heat. Cool and cut into thin strips.
Pour 1 Tbsp oil in pan, lightly stir-fry vegetables and ham and remove from pan. Add 2 Tbsp oil in same pan, roast both sides of rice vermicelli till aroma rises. Add curry powder and stir-fry.
Add seasoning to pan in two to three parts and stir-fry so noodles absorb soup. When water is reduced, return vegetables, ham and half of egg strips and mix. Serve and garnish with remaining egg strips, coriander and sesame.