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Chayote With Vermicelli

Chayote With Vermicelli

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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.

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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.

11 comments on “Chayote With Vermicelli”

  1. Thanks for sharing. This is so good – I cooked this consecutively for two days.

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