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Spicy Vermicelli Recipe

 Spicy Vermicelli


 Material :

 1 vermicelli board, soak in hot water


 Spice :

 100 ml instant coconut milk (me, fibercream)

 2 cloves of garlic

 4 cloves of red onion

 2 pieces of cayenne pepper (me, 3 cayenne pepper)

 1 red chili (I don't have red chilies anymore)

 1 tomato

 1 tbsp chili sauce

 1 tbsp tomato sauce

 1 tbsp oyster sauce

 1 tsp sweet soy sauce

 1 tbsp gochujang (my addition)

 1 tsp chili powder (me, 1 tbsp chili powder level 30)

 Sugar, salt, pepper to taste


 How to make :

 1. Puree the onion, tomato and chili seasoning.  Saute until fragrant with a little oil, add chili powder and pour in the coconut milk.  Cook until boiling.  Add all the sauce seasonings.  Stir well.

 2. Enter the vermicelli and cook until mixed with the gravy.  Add salt, sugar and pepper powder to taste.  Taste test.  If it feels savory, spicy, sweet and sour, it's ready to serve.


 NB: the sauce is not red enough, because it doesn't use red chili.  So it looks a little pale.  Oh yeah, if there's not much coconut milk, add mineral water right away.