Sautéed Tuna Vermicelli with Veggies

Ingredients

• 1/2 pack of rice vermicelli (bihun)
• 1 can of tuna (preferably drained)
• 2 bunches of bok choy (pokcoy) or Chinese cabbage
• 2 carrots
• 1 bunch of scallions (daun bawang)
• 3 tablespoons of olive oil
• 1/2 onion, diced
• Seasoning:
  • 3 cloves of garlic, minced
  • 1/2 teaspoon of ground black pepper
  • 2 tablespoons of sweet soy sauce (kecap manis)
  • 1 tablespoon of oyster sauce (saos tiram)
  • 1/2 teaspoon of salt
  • 1 tablespoon of sugar

Steps:

1. Prepare the Rice Vermicelli: Start by soaking the rice vermicelli in hot water until they become soft and pliable. Drain well and set aside.

2. Sauté Aromatics: Heat olive oil in a large pan over medium heat. Add the minced garlic and ground black pepper, cooking until fragrant. Add the diced onion and sauté until softened and translucent.

3. Add Tuna: Stir in the drained tuna. Season with salt and sugar, mixing well to combine.

4. Incorporate Vegetables: Add the sliced carrots and chopped bok choy (or Chinese cabbage) along with the chopped scallions. Continue to cook until the vegetables are tender and wilted.

5. Combine Ingredients: Add the softened rice vermicelli to the pan, stirring gently to mix everything together. Pour in the sweet soy sauce and oyster sauce, and stir to ensure that the noodles and vegetables are evenly coated with the sauce.

6. Final Touches: Cook for a few more minutes, allowing the flavors to meld together and the vermicelli to absorb the sauces.

7. Serve: Remove from heat and transfer to a serving dish. For an extra touch, serve with boiled or fried eggs on the side.

Enjoy your homemade Bihun Goreng Tuna, a flavorful and satisfying dish perfect for any meal!