1. Take out the tools: kettle, cutting board, knife, plate, small bowl, frying pan, wooden cooking spoon, and a strainer.
2. Gather the ingredients*: 1.6 oz vermicelli (sotanghon), one tablespoon of coconut oil, a small onion, a clove of garlic, one tablespoon of soy sauce, a smear of chili soybean paste, a small carrot, 1/2 bell pepper, and a small pechay. And of course, salt and pepper.
3. Fill the kettle with enough water for a small bowl and place on stove. Set flame on high.
4. While waiting for the water to boil, wash the vegetables then roughly chop onion, garlic, and pechay; and julienne carrot and bell pepper. Set cut vegetables on a plate.
5. Place vermicelli in a bowl and pour boiling water over the noodles, covering them.
6. Place frying pan on stove, medium fire. Heat oil. Brown garlic then add onion. When onion becomes translucent, stir in soy sauce then dump (strained) noodles. Add chili soybean paste. Mix all ingredients well.
7. Turn off fire then stir in the remaining vegetables (carrot, bell pepper, and pechay). Season with salt and pepper.
8. Transfer everything from pan to plate.
9. Eat!
Last Day 16
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| Pancit for (long) life! |
*good for one person
