Grilled Vegetable Vermicelli Noodles
What You Will Need
Ingredients
- 200g Vermicelli noodles
- 1 tbsp Lee Kum Kee Premium Dark Soy Sauce
- 1 Aubergine, thinly sliced into rounds
- 1 Mixed bag of peppers (red, yellow and green), sliced
- 250g Shitake mushrooms, larger ones torn
- Drizzle of vegetable oil
- 40g Cashew nuts, toasted and roughly chopped
- A handful of coriander
- Lee Kum Kee Chiu Chow Chilli Oil , to serve
- 1 Lime, cut into wedges, to serve (optional)
Sauce Mix
- 3 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 2 tbsp Lee Kum Kee Chilli Garlic Sauce
- 1 tbsp Sesame Oil
Made with
Lee Kum Kee products
How to make it
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Prepare the vermicelli noodles according to the pack instructions. Stir through the soy sauce and set aside.
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Combine the sauce ingredients in a small bowl.
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Heat the BBQ until hot, or place a large griddle pan on high heat. Drizzle the vegetables with the oil and brush with the sauce mix. Cook the vegetables for around 10 minutes, turning regularly until softened and slightly charred. If using a griddle pan you may have to do this in batches.
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Combine the grilled vegetables with the vermicelli noodles, mixing well to combine completely. Top with the cashew nuts and coriander. Drizzle with Lee Kum Kee Chiu Chow Chilli Oil and serve with lime wedges, if desired.