Vegetarian Vermicelli Noodle

Feeling inspired after watching Masterchef show tonight, I decided to cook whatever I can find in my kitchen for my dinner (= very lazy to go out from the house to buy takeaway).
Okie...no meat in the fridge and I just have to be a vego tonight which I don't mind at all. This recipe is fairly simple, nothing fancy, just a bit of chopping to do.


Ingredients-Part I:

1. 2 layers of Vermicelli noodle (normally there are 4 layers in a package) - soak in hot water for about 5 mins (as per instructions from the package) then run under cold water in strainer
2. 1 Carrot - shredded/ fine cut
3. 4-5 leaves of Cabbage - fine cut
4. 5 Shitake mushroom - soak in hot water, squeeze the water out & sliced thin
5. Ginger - about thumb size, cut into 2-3 pieces
   
6. 2 cloves Garlic - chopped
   
7. 2 chilli - remove seed, chopped
   
8. 1/2 bunch Baby Asparagus - chopped diagonal
   
9. 2 Egg
10. Cooking Oil
11. Chinese Cooking Wine
    

Ingredients - Part II:

1. 1-2 tablespoon Sesame Oil
2. 1 tablespoon Fish Sauce
3. Light Soy Sauce as desired
4. White Pepper

Method:

1. Heat up your wok, sprinkle some cooking oil
2. Make scrambled Egg & once cooked, put it in a bowl
3. Heat up the wok again, sprinkle some cooking oil
4. Add garlic, chilli, and cooking wine, stir fry for 1-2 minutes
5. Add carrot, asparagus, cabbage, mushroom, stir for 5 minutes/ till soft
6. Add vermicelli, give it a good stir
7. Add all ingredients - Part II
8. Add scrambled egg
9. Ready to serve

Note:
This portion is enough for 4 people, I think I cooked too much :o)
I am going to bring some for lunch & give some to my friends, they can be my guinea pigs.