Soy Vermicelli

These vermicelli are famous, also known as cellophane noodles for their transparent appearance after cooking. They should be cooked for just a few minutes to prevent them from becoming rubbery. They're the staple of many Chinese recipes, and can be paired with mushrooms, bean sprouts, pork, chicken, and vegetables.

Net weight: 110 g

• Ingredients
• Preparation
• Nutritional info

• Sui fornelli. Bring water to a boil in a pot. Once boiling, add the soy vermicelli. Turn off the heat and cover the pot. Let it sit for 4 minutes, then use a fork to separate the vermicelli. Drain and cool under running water.
• Per un piatto più ricco. In a saucepan, combine 300ml of chicken broth, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of vegetable oil, and 1 teaspoon of brown sugar and boil for 10 minutes. In a pan, sauté 1 slice of diced bacon. Once it's completely dry, remove from the heat and, in the same pan, add 3 minced garlic cloves, 1 coriander root, and a little minced ginger. Cook for 1 minute. Add 300g of king prawns, the vermicelli noodles (cooked according to the instructions), the bacon, and 2 tablespoons of soy sauce to the broth; stir and cook for 10 minutes. Serve hot, garnished with thinly sliced lime leaves.