The Fono

Health & Social Services

Phone 09 837 1780 Twitter Facebook LinkedIn


This tasty vermicilli noodle dish is a favourite in many Pacific homes. There are many variations and this is Audrey Tolua's healthy version, which has lots of flavour from fresh ginger and garlic and uses more vegetables for a healthier twist. The recipe is courtesy of the Heart Foundation


  • 3 packets vermicelli
  • 1 ½ kg lean beef , chopped into small pieces
  • 1 tbsp peanut oil
  • 4 cloves garlic, peeled and crushed
  • 2 tbsp ginger, freshly grated
  • 2 red peppers or carrots , finely chopped
  • 2 cups broccoli, cut into bite sized pieces
  • 1 cup beans, fresh or frozen, sliced
  • ½ cup Soy Sauce , reduced-salt


  1. Place the vermicelli in a large bowl and just cover with hot water. Soak for 15 minutes or until it has expanded
  2. Heat the oil in a large pot and add the garlic, ginger and beef
  3. Cook until the meat is nearly done
  4. Add the vermicelli and up to ½ cup of the water it has been soaking in
  5. Lastly add all the vegetables, soy sauce and simmer for a couple of minutes


  • Be careful not to stir too much or the vermicelli goes mushy!
  • If you don’t have peanut oil, use whatever oil you have on hand.