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 that’s perfectly paired with soy sauce, oyster sauce and other great condiments, as it soaks up all the flavour.