Chicken and Vegetables Fried Bihun (Rice Vermicelli)
Preparation and Cooking Time:
40 minutes
Serves:
4 persons
Nutritional Content (Per Serving)
Calorie: 347kcal
Carbohydrate: 46g
Protein: 14g
Fat: 12g
Ingredients:
200g brown rice bihun (rice vermicelli), soaked for 2-3 hours to soften
150g sliced chicken breast
2 whole shallots, chopped
3 cloves garlic, chopped roughly
¼ (medium) carrots, julienned
100g cabbage, shredded
3 tablespoons cooking oil
Ingredients (For the marinade):
1 teaspoon chicken stock powder
1 tablespoon oyster sauce
1 teaspoon light soy sauce
Ingredients (For seasoning - mix in a bowl):
1 tablespoon oyster sauce
½ teaspoon dark soy sauce
2 tablespoons light soy sauce
4 tablespoons water
Ingredients (Garnishing - optional):
2 tablespoons fried shallots
2 tablespoons chopped spring onions
3 tablespoons shredded omelette
Method:
- Marinate the sliced chicken breast for 30 minutes, allowing the meat to soak up all the delicious flavors.
- In a medium-sized wok or a large frying pan, heat up the cooking oil, then stir-fry the shallots and garlic briefly for about 2-3 minutes.
- Next, add in chicken slices, carrots, cabbage and stir-fry for another 3-5 minutes, or until the vegetables reach the desired level of tenderness.
- Add in the seasoning mix, stirring briefly and incorporate the brown rice bihun into the pan and fry for an additional 5 minutes, ensuring that the noodles are well coated with the sauce.
- Turn off the heat and dish out. For the finishing touch, sprinkle it with the fried shallots, chopped spring onions, or shredded omelette. Serve immediately with chopped chilies and garlic with soy sauce.
