With the sweet taste and vibrant colour of the pumpkin, these Taiwanese rice noodles are both delicious and filling.
- 200 g dried rice vermicelli
- 2 tablespoons oil
- 2 cloves garlic, crushed
- 200 g pork, minced
- 200 g pumpkin diced
- 1 cup water
- 3 tablespoons soy sauce
- 2 tablespoon sweet soy sauce
- White pepper
- 200 g bean sprouts, rinsed
Soak the vermicelli in warm water for around 20 minutes. Drain and set aside.
Heat the oil in a wok and stir-fry the garlic until aromatic, then add the pork and pumpkin.
Stir in the water, soy sauce, sweet soy sauce, white pepper and bring to boil.
Add the vermicelli to the wok, and combine all the ingredients.
Stir through the bean sprouts and continue to stir fry until the sauce is dry and the vermicelli is cooked through. Serve immediately.