Wineshark Cooking Class - Vermicelli with Tuna 鮪魚米粉

Ingredients (for 4):

• Canned tuna - 1 can (185 g)
• Carrot (medium size) - 1
• Rice noodle - 150 g
• Egg - 1
• Chicken stock - 250 ml
• Water - 250 ml
• Salt - 1 tsp
• Oil - 3 tbsp

Procedures:

1. Peel the carrot and cut into thin shreds.

2. Mix the chicken stock with water and add 1 tsp of salt.

3. Drain the canned tuna and then break up the meat into flakes.

4. Whisk the egg and pan-fry in the wok with 1 tbsp of oil. Then remove.

5. Cut the egg into thin strips.

6. Heat the wok with 2 tbsp of oil, then stir-fry briefly the carrot shreds.

7. Add the tuna and continue to stir-fry. Then add the stock.

8. Cook until the stock boils, then lower the heat and add the rice noodle. Mix well, letting the noodle to absorb all the flavors from the stock.

9. Cook until the stock is dried up, then serve. Sprinkle with the shredded egg skin on top.