Stir Fry Vermicelli Noodles with Fish Cakes

Here’s a quick and easy stir fry noodles to make at home for those busy days.  As with any stir fry, you can use any type of meat and vegetables to your preference.  I have used fish balls and fish cakes for this recipe as they’re very quick to cook and  I’ve used Thai fish cakes as they add a bit of bite into the dish without having to add any other spices into the recipe. In the Philippines, we refer to this type of noodles as “pancit bihon” and it goes really well with spring rolls.

200g rice vermicelli noodles

180g (1 small pack) fish balls

180g (1 small pack) fish cakes

180g (1 small pack) Thai style fish cakes

2 medium carrots (sliced)

spring onions

1 Tbsp soy sauce – for fish cakes and fish balls

1 Tbsp soy sauce – for noodles

2 Tbsp hoisin sauce

oil for frying

Follow instructions on the packet on how to prepare the noodles.  I have soaked mine in lukewarm water until soft.

Cut the fish balls in half and thinly slice the fish cakes and set them aside. 

Chop up about 1/2 cup of spring onions and set aside.

Add oil to a hot pan and fry the carrots for 2 minutes then add the fish cakes and fish balls. Stir fry for about 2 minutes.  Add soy sauce and hoisin sauce and stir fry for another 1-2 minutes then set aside in a clean bowl.  Drain all the water from the noodles in a colander and quickly throw into the hot pan, add soy sauce and stir fry for 1 minute.  Add the fish balls and fish cakes back in the pan with the noodles and stir for 1-2 minutes.  Turn off heat and add about 2/3 of spring onions into the mix and stir through.  Use the rest of the spring onions for garnish.

Enjoy.

MJ