This is a revisit to the Crispy Chilli Beef we did a few weeks ago. Recipe here. This time we used Rice Vermicelli from a Chinese supermarket in town.
The Vermicelli was only supposed to be blanched so mixing the sauce into it actually extended the cooking process which made it stick together. Perhaps not the result we were looking for. But still very tasty.
Sadly those are the last of the “Chinese” Popadums, but they were less than £2 for a pack of 25. So I think we can possibly stretch to another pack next time I’m passing…...
