Corn Vermicelli Fuyunghai

   Practical dish of egg dish was delicious as eating a meal. Extra meat, noodles and vegetables to make a complete nutrient so. Suitable for fast lunch all day!

ingredients:
2 tablespoons vegetable oil
Grain ½ onion, finely sliced
100 g of ground beef
3 leeks, thinly sliced
5 eggs beaten
½ teaspoon pepper
1 teaspoon salt
150 g vermicelli Our choice of corn, boiled, drained
sauce:
2 tablespoons cooking oil
½ Bombay onions, thinly sliced
2 cloves garlic, finely chopped
5 tablespoons tomato sauce
½ tsp fish sauce
200 ml chicken stock
2 tsp sugar
½ tsp salt
½ teaspoon pepper
50 g of frozen peas / canned
1 tablespoon cornstarch, dissolved in a little water
1 tsp sesame oil

How to make:


     Saute onion until wilted.
     Put minced meat, stir until it changes color.
     Add green onions, stir, remove from heat.
     Mix the eggs, stir ingredients, corn noodles, pepper and salt.
     Create a scrambled 2-3 pieces and set aside.
     sauce:
     Saute garlic and onion until fragrant.
     Pour the chicken broth. Bring to a boil.
     Add salt, sugar, pepper, peas and cornstarch solution. Stir until thick.
     Pour the sesame oil, stirring until thickened.
     Lift and pour over scrambled eggs.

For 4 people