花生肉酱米粉干

This noodle dish had been revolving round my mind these day and since mum cooked a big pot of spare-ribs peanut soup last nite, I decided to reserve some stock and boiled peanuts for my bento lunch this afternoon.
Woke up quite early this morning to prepare the dish, packed the rice vermicelli, veggie and sauce separately, warm them up just b4 serving and it gave a a WOW effect during lunch in my office.

Ingredients;
Thick rice vermicelli, blanched & drained
Sweet beans, blanched & drained
1 clove garlic, chopped
1 shallot, thinly sliced
Minced pork
1 water chestnut
1 shrimp, chopped
Peanuts, boiled
Oyster sauce
Pinch of sauce
Dark soy sauce
Stock
Thickening agent
Oil for frying

Marinate;
Light soy sauce
Pinch of salt
Corn flour

Method;
-Marinade minced meat, prawns and water chestnut with soy sauce and salt.
-Mix well and add cornflour 10 mins later.
-Blanch sweet peas and rice vermicelli, drained.
-Fry garlic and shallots in oil till fragrant.
-Add minced mixture and fry till meat change colour.
-Add peanuts and stock, season to taste.
-Thicken the gravy and serve over blanched ingredients.
-Enjoy!

Close up on my yummy~licious lunch.