Fried Vermicelli with Chicken
You could never go wrong with this inexpensive and easy main course recipe!
SERVING
3 Pax
COOK TIME
40 Minutes
INGREDIENTS
4-5 tbsp | Oil |
1/2 pack | Vermicelli |
3 cloves | Garlic, minced |
Handful | Bean Sprouts (Optional) |
Dried Shrimps, soaked | |
Shallots | |
Scallions cut long, lengthwise | |
Boneless Chicken Breast, cubed | |
1/2 tsp | Cornstarch for the Chicken Marinade |
4 tbsp | Soy Sauce |
1 tbsp | Sweet Soy Sauce |
4 tbsp | Hot Water |

DIRECTIONS
1 | Soak noodles in water for 30 minutes, set aside in a colander. |
2 | Rinse the bean sprouts and scallion. |
3 | Coat chicken breast with corn starch. |
4 | Mix all the sauces together and set aside. |
5 | Pound the shallots and dried shrimps together in a mortar. |
6 | Heat wok, add in the chicken and stir-fry it. Add in the pounded ingredients. |
7 | Add in the noodles and all the sauces, making sure it is evenly distributed and seasoned well. |
8 | Add in the sprouts and scallions. |
9 | Fry until it is fully cooked, adding in hot water to make sure the noodles are soft yet chewy. |
Vermicelli is a staple ingredient in Malaysian cooking thatβs perfectly paired with soy sauce, oyster sauce and other great condiments, as it soaks up all the flavour.
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