Thai Style Rice Vermicelli Pad-Thai-Style Somen Chanpuru

• 2 bundles Somen noodles
• 1 handful Bean sprouts
• 1/2 bunch Chinese garlic chives
• 1/2 Japanese leek, minced
• 1 Your favorite vegetables (eg. cabbage, carrots, wood ear mushrooms, etc.)
• 1 Egg
• 2 rounds Takuan, chopped (optional)
• 1 dash Squid, shrimp, or pork (or sakura shrimp)
• 1/2 Aburaage or atsuage, choppped
• 10 Peanuts, chopped
• 3 tbsp Sweet chilli sauce
• 1 dash Soy sauce
• 1/2 clove Garlic
• 1/2 tsp Chicken stock granules

1. Boil the somen noodles to a firm texture, drain, and rinse.
2. Cut the vegetables, squid, shrimp, or pork into bite-sized pieces.
3. (Other than the bean sprouts or Chinese chives, any ingredients will do!)
4. Heat the oil in a frying pan, pour in the beaten egg, and scramble.
5. Transfer to a plate.
6. Add more oil to the frying pan and stir-fry the finely chopped leak and garlic until fragrant.
7. Add the squid, shrimp, pork, and aburaage or atsuage and stir-fry.
8. Turn the heat to high and add the vegetables and takuan.
9. Lightly stir-fry, then add 1/2 teaspoon of chicken soup stock granules dissolved into 1/4 cup of water.
10. Add the boiled somen noodles and quickly toss.
11. Season with soy sauce and sweet chili sauce.
12. Add the eggs from Step 2, transfer to serving plates, and top with the chopped peanuts to finish.
13. Drizzle with sweet chili sauce and top with lemon to taste.

noodles, handful, chinese garlic, japanese, favorite vegetables, egg, takuan, shrimp, atsuage, peanuts, sweet chilli sauce, soy sauce, clove garlic, chicken

Taken from cookpad.com/us/recipes/154984-thai-style-rice-vermicelli-%E2%98%85-pad-thai-style-somen-chanpuru (may not work)