Description
A delicious and satisfying dish combining tender chicken with crunchy vegetables and soft rice noodles, all tossed in a flavorful sauce.
Ingredients
Scale
- 5 oz dried thin rice vermicelli noodles
- 8 oz boneless skinless chicken breast
- 2 eggs
- 1 thumb ginger (minced)
- 2 cloves garlic (minced)
- 1/2 white onion (sliced)
- 1 medium carrot (julienned)
- 2 cups cabbage (shredded)
- 3 green onions (sliced to 2” pieces)
- 2 teaspoons Shaoxing wine
- 1/4 teaspoon salt
- 1 teaspoon cornstarch
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1/4 teaspoon sugar
- 3 tablespoons peanut oil (or vegetable)
Instructions
- Marinate the chicken with Shaoxing wine, salt, and cornstarch.
- Soak the vermicelli noodles in boiling water until they are al dente, then drain and cut them.
- Mix the sauce ingredients in a bowl.
- Stir-fry the marinated chicken until cooked, then set it aside.
- Lightly scramble the eggs and set aside with the chicken.
- Stir-fry the ginger, garlic, and onion, then add the vegetables and cook until slightly softened.
- Combine the noodles, chicken, green onions, and sauce in the pan; toss everything together gently.
- Serve hot.
Notes
Make sure not to overcook the noodles; they should be slightly chewy. Feel free to add other vegetables you have on hand.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg