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Chayote With Vermicelli

   

Chayote With Vermicelli

Check Out: Chayote with Pork Recipe

My family loves chayote. We love how it stays crunchy after stir-frying so we like to call it crunchy cucumber. Besides stir-frying with pork, this is another new family favourite recipe added to the family dinner menu. Black fungus and carrots are added for both colour and nutrition, while my favourite vermicelli – the mung bean noodles (tang hoon) are added to soak up the sweet chicken and dried shrimps stock used to simmer the dish. If you like some meat, you can also add marinated pork or leftover roast pork for a complete meal. I like the fact that both chayote and carrots keep extremely well in the fridge, while the rest of the ingredients are dried (dried shrimps, black fungus and tang hoon), so I can cook this anytime my kitchen fresh food stock is getting low. That’s the reason why I always sneak in a chayote in my grocery shopping nowadays.

Chayote With Vermicelli

All the ingredients volume up and like chap chye, the two of us will end up with a generous bowl with leftovers. I usually reheat the next day with a bit of added chicken stock, it still taste good the next day.

                                           

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11 Responses to “Chayote With Vermicelli”

  1. Little Corner of Mine — October 11, 2011 @ 10:57 pm

    Looks delicious, I was about to say it looks like chap chye. :)

    Reply

  2. cooking Gallery — October 12, 2011 @ 1:52 am

    I’ve never heard of Chayote, but it somehow reminds me of radish?? The dish itself looks beautiful! Makes me want to make Chap Jae tomorrow ;).

    Reply

  3. Xiaolu @ 6 Bittersweets — October 12, 2011 @ 4:21 am

    That looks so good! I love the subtle flavor of chayote and definitely want to try this recipe :)

    Reply

  4. Chris — October 12, 2011 @ 11:57 am

    This looks very good. Unfortunately I have not eaten chayote – so this gives me a chance to try and taste what chayote is.

    Reply

  5. tigerfish — October 12, 2011 @ 4:02 pm

    I also like the fact that chayote is quite versatile in many dishes and keeps well in the fridge.

    Reply

  6. Shirley@kokken69 — October 12, 2011 @ 10:51 pm

    You know, I have never had this before. Love the way you have cooked this. Can’t wait to try this!

    Reply

  7. food-4tots — October 13, 2011 @ 12:59 am

    Your knife skill is really excellent! The chayote cut was so even! I also like to cook chayote with this combination but substitute the black fungus with mushrooms. Yours looks so delicious! ;)

    Reply

  8. Norma — October 13, 2011 @ 1:51 am

    I was never a lover of chayote until lately and I thank you for this recipe.

    Reply

  9. daphne — October 13, 2011 @ 7:57 am

    That looks so fresh and quick!!! Exactly what i need for dinner recipes.

    Reply

  10. wyyv — October 13, 2011 @ 5:35 pm

    Sound like really good dishduring these super hot days~~

    Reply