1 can of Sardines in Tomato Sauce 215g
Some shredded green peppers, red peppers and onions
1 tbsp crab roe
200g AYAM™ rice vermicelli
1 tbsp olive oil
A dash of salt
Some AYAM™ sesame oil
A pinch of pepper
Reconstitute the rice vermicelli according to package instructions.
Dice the Sardines, shred the peppers and the onions to be cut it into thin strips.
Beat the egg and fry them to obtain thin omelet. Then cut into strips.
Heat up a large wok with 1 tablespoon of olive oil. Once hot, sauté onions, green peppers and red peppers
until the onion is fragrant.
Add the rice vermicelli and the diced sardines, the crab roe and the seasonings.
Just pour enough water to have a little sizzling at the bottom of the wok and mix well, until mostly dry.
For the final touch, drizzle some sesame oil on top, then stir to mix well, and turn off the fire. Serve on platter and garnish with egg omelet.