Fried Vermicelli with Chicken
You could never go wrong with this inexpensive and easy main course recipe!
|Bean Sprouts (Optional)
|Dried Shrimps, soaked
|Scallions cut long, lengthwise
|Boneless Chicken Breast, cubed
|Cornstarch for the Chicken Marinade
|Sweet Soy Sauce
|Soak noodles in water for 30 minutes, set aside in a colander.
|Rinse the bean sprouts and scallion.
|Coat chicken breast with corn starch.
|Mix all the sauces together and set aside.
|Pound the shallots and dried shrimps together in a mortar.
|Heat wok, add in the chicken and stir-fry it. Add in the pounded ingredients.
|Add in the noodles and all the sauces, making sure it is evenly distributed and seasoned well.
|Add in the sprouts and scallions.
|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.