I like to have green veg with every meal, and am not a great fan of rice, but do like rice vermicelli noodles, especially the wholegrain ones you can buy now. So I devised this very simple little dish to accompany any of my recipes, especially fish and chicken. You could even eat it on its own, and add lots of other vegetables – like the thin Thai asparagus, pak choi, mange tous (snow peas), shitake etc. I am very partial to morning glory though was rather perturbed when I saw it growing in the stinky klongs in Bangkok. The stuff here is from Malaysia…I always check provenance of vegetables as I do not buy from mainland China, as I hear they do lots of funny things to their veg – it looks very green and fresh indeed!
Morning glory or kang kong with rice vermicelli
50-100 g rice vermicelli or approx 1/6 of a standard pack
1 pack of morning glory, pack choi or whatever veg you choose, approx 2 large handfuls
1 tbsp coconut oil
1 medium shallot, finely sliced
1 clove garlic, finely chopped
knob of ginger, finely sliced
1 chilli, finely sliced with or without seeds
2 spring onions
soy, oyster or sesame oil to finish
Soak the vermicelli according to pack instructions. Drain when ready.
Heat oil in a wok and when sizzling hot add the shallots, then the garlic, ginger and chilli. When golden brown add in the veg. No need to add extra water if you are cooking spinach or morning glory, but you may need a splash if you are cooking pak choi, broccoli, or mushrooms. Place lid on wok and steam for a couple of minutes or until veg are wilted and cooked. Add the drained vermicelli and the spring onions, toss it all around in the pan, and finish with whichever sauce you are choosing. Makes a delicious bed for any steamed or grilled fish dish.