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Ingredients : 200 g Dried mung bean vermicelli
150 g Can crab meat, well drained
2 tablespoons Cooking oil
10 Asian shallots, very finely
sliced
4 cloves Garlic, finely chopped
2 stems Lemon grass (white part only),
very finely sliced
1 Red pepper (capsicum), cut into
thin 4 cm strips
2 tablespoons Fish sauce
2 tablespoons Lime juice
2 teaspoons Sugar
3 Onions, cut into very fine
diagonal slices
Method :
Fill a small pot with hot water and soak
the noodles for 20 minutes or until softened, then drain. Cut the noodles into short lengths for easy eating. Heat the oil in a wok. Add the shallots, garlic, lemon grass and
stir fry over high heat for 2 minutes. Add the red pepper and cook for 30 seconds, tossing well. Add the vermicelli and toss.
Cover and steam for 1 minute, or until the vermicelli is heated
through. Add the crab meat, fish sauce, lime juice and sugar and toss well,
using 2 wooden spoons. Season with salt and pepper to taste, sprinkle with the spring onion
and serve.
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