Saute de pousses de soja vermicelles - Couverts et Baguettes

INGREDIENTS: 300g fresh bean sprouts 30g rice vermicelli 2 eggs salt oil 1 tbsp soy sauce spring onions PREPARATION: Soak the vermicelli in hot water for 10 minutes, then drain. Wash the bean sprouts. Cut the spring onions into small pieces. Beat the eggs. Heat the oil in a wok. Scramble the eggs. Chop them into pieces. Set aside. In the same wok, add more oil and stir-fry the bean sprouts. Add the vermicelli, season with salt, and stir in the soy sauce and scrambled eggs. Mix well. Serve hot.