Serves 1
Directions
- 1Soak the rice vermicelli in warm water until softened, then drain and set aside.
- 2Dice the chicken into small pieces.
- 3Prepare the stir fry sauce with light soy, dark soy, oyster sauce, sesame oil, sugar and white pepper.
- 4Marinate the chicken with a tablespoon of the sauce mixture.
- 5Prepare the vegetables.
- 6Heat a pan with oil, then stir-fry minced garlic.
- 7Add the marinated chicken and cook until brown.
- 8Toss in the onions and the rest of the vegetables, stirring for a couple of minutes until slightly tender but still crisp.
- 9Add the rice noodles to the pan.
- 10Pour in the remaining sauce and toss everything together over high heat until the noodles are well coated.
- 11Finish with freshly chopped spring onions.
Ingredients
- 120 g rice vermicelli noodles
- 200 g chicken breast or thigh
- 1 carrot
- 100 g cabbage
- 0.5 onion
- 2 cloves garlic
- 1 bell pepper
- 2 tbsp cooking oil
- 3 tbsp light soy sauce
- 2 tsp dark soy sauce
- 3 tbsp oyster sauce
- 1 tsp sesame oil
- 0.5 tsp white or black pepper
- spring onions
Equipment
panwokknifecutting boardbowlspoontongs
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