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.