1/4 lb (115 g) rice vermicelli

2 cloves garlic, sliced

1 tablespoon (15 ml) olive oil

1 tablespoon (15 ml) toasted sesame oil

10 asparagus stalks, cut in two

1 red bell pepper, cut into thin strips

1 carrot, julienned

2 teaspoons (10 ml) chopped fresh ginger

2 tablespoons (30 ml) fish sauce (nuoc mam)

2 green onions, sliced diagonally

Cook the vermicelli in boiling salted water for 3 minutes. Drain and rinse under cold water. Drain well.

In a large skillet or wok over high heat, stir-fry the garlic in the oil until it turns golden. Add the asparagus stalks, bell pepper, carrot and ginger. Continue stir-frying until the vegetables are tender. Add the vermicelli, fish sauce and green onions. Toss to combine.

Serve with Crispy orange-glazed beef.

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