Stir-Fried Rice with Black Pepper with Vermicelli and Chinese Chives (Mee Teow)

Time : About 15 minutes

Ingredients: 

1. 5 oz. rice alimentary paste noodles
2. thirty Chinese chives, cut and remove ½\" items (about two cups)
3. two cups Phaseolus aureus sprouts
4. two cloves garlic, roughly sliced
5. 4 tsp. peanut oil
6. 1 tbsp. soy sauce
7. 2 tsp. shaxing jiu (Chinese rice wine)
8. 2 tsp. freshly ground black pepper
9. Salt, to taste

Dosage

1. Bring a medium pot of water to a boil. Add rice alimentary paste noodles; displace to submerge noodles. directly cowl pot and switch off heat; let rest for three minutes. Drain noodles, rinse well in water which is cold , and drain it once more. Cut noodles in 0.5 and spread them out on a paper towel–lined sheet receptacle and put aside to let dry slightly, 2–3 minutes. 
2. Meanwhile, heat vegetable oil during a giant slippy cooking pan over heat which is medium-high . Add garlic and cook till golden, regarding thirty seconds. Add Chinese chives and cook till just softened, regarding thirty or thirty-five seconds. cut back to medium-low heat , add two or three cups mung bean bean sprouts, shaoxing jiu, soy sauce,  salt, freshly ground black pepper, and reserved noodles, and toss along. Cook till chives are limp, regarding one minute more. Serve directly.

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Stir-Fried Rice with Black Pepper with Vermicelli and Chinese Chives (Mee Teow)

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