Vermicelli with Stir-Fried Squid and Tomatoes

Ingredients:

– 3.5 oz dried mung bean vermicelli
– 12 oz squid tubes, cut into rings
– 2 tbs fish sauce
– 2 tbs oil
– 3 garlic cloves, finely chopped
– 3 lemongrass stems, white part only, thinly sliced
– 2 tsp suar
– 1 red onion, thinly sliced
– 2 ripe tomatoes, diced
– 2 tbs lime juice and 2 tbs snipped garlic chives



Directions:

– Soak vermicelli in hot water for 5-10 minutes or until soft. Drain and set aside.
– Place squid in a bowl with 1 tablespoon fish sauce, 1 tablespoon oil, half the garlic, half the lemongrass, sugar and 1/4 each teaspoon salt and pepper. Mix well and marinate for 15 minutes.
– Heat a wok until extremely hot and add squid in two batches. Stir-fry until color has just changed. Remove from wok and set aside.
– Reheat wok until hot and add remaining oil, garlic, lemongrass and onion. Stir-fry for 1 minute. Add tomato and toss well.
– Add vermicelli and return squid to wok with all juices. Toss well and add lime juice, chives, and fish sauce. Serve immediately.
Pho VN
Pho VN Sheboygan, Pho VN menu, Pho VN hours, Vietnamese restaurant Sheboygan, Vietnamese food Sheboygan, Vietnamese cuisine Sheboygan, Vietnamese diner Sheboygan, Vietnamese bistro Sheboygan, Vietnamese buffet Sheboygan