Chicken and Vegetables Fried Bihun (Rice Vermicelli)

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:

  1. Marinate the sliced chicken breast for 30 minutes.
  2. Heat the cooking oil in a medium-sized wok or a large frying pan and stir-fry shallots and garlic briefly for about 2-3 minutes.
  3. Add in chicken slices, carrots, cabbage and stir-fry for another 3-5 minutes until vegetables are soft.
  4. Add in seasoning mix, stir briefly. Add in brown rice bihun and fry for another 5 minutes until even and the noodles are well coated with the sauce.
  5. Turn off the heat and dish out. Sprinkle with fried shallots, chopped spring onions or shredded omelette as garnishing. Serve immediately with chopped chilies and garlic with soy sauce.

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