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In a large bowl, soak the vermicelli in hot water to soften.
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Meanwhile, heat a wok or large skillet on medium high brown the ground beef. If the beef does not render much fat, add some cooking oil to prevent sticking.
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Once it is half cooked, add the shallot, garlic, bell pepper, zucchini, and carrots.
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Continue until the meat is thoroughly cooked through, about 5 minutes.
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Push the food to the side of the pan and quickly scramble the eggs.
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After the eggs are scrambled, mix them into the meat and veggies.
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Reduce heat to medium and add the broth, soy/tamari, ginger, and garlic chili sauce.
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Mix well, making sure the ginger and chili sauce is thoroughly incorporated into the dish.
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In small increments, add the vermicelli to the pan. Mixing well, as it has a tendency to clump. Garnish with freshly chopped cilantro and Sriracha.