Stir-Fried Vermicelli with Garlic and Scallions
8 ounces dried vermicelli (very thin rice noodles)
2 tablespoons soy sauce
1 tablespoon yellow rice wine
1 tablespoon water
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1 to 2 tablespoons vegetable or peanut oil
1/2 red onion, thinly sliced
2 cloves garlic, minced
1 small piece ginger, minced
1 stalk scallions, cut to 1-inch lengths
Soak the vermicelli in cold water for 15 to 25 minutes, until they are soft enough to eat but still firm. (If you’re in a hurry, soak it in warm water for 5 to 10 minutes; the warmer the water, the faster it’ll take.) Careful not to oversoak, or they will be too soggy to stir-fry. With a colander, drain out excess water. In a small bowl, mix together the soy sauce, yellow rice wine, water, sugar, and pepper and set aside.
Heat the cooking oil in a wok over medium-high heat. Sauté the onions, garlic, and ginger until fragrant and the onions begin to caramelize, about 1 to 2 minutes. Add half the sauce mixture. Add the vermicelli, then the rest of the sauce. Stir the noodles well until the vegetables and seasonings are mixed through, about 2 to 3 minutes. Transfer to plate(s) and serve hot.