Fried Glass Noodles (Vermicelli) 炒冬粉

🧂 Ingredients

• 200 g mung bean vermicelli
• 1 small carrot
• 3 cloves garlic
• 2 tbsp cooking oil
• ½ cup water
• ¼ tsp white pepper
• 1 tbsp sesame oil
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 250 g chicken breast or chicken thigh

  skinless and boneless
• 1 tbsp fish sauce
• ¼ tsp white pepper
• 1 tsp sesame oil

Instructions

• 1 Soak 200 g mung bean vermicelli in room temperature water for 20 to 30 minutes
  until softened.
• 2 Drain the water off and set the vermicelli aside.
• 3 Cut 250 g chicken breast or chicken thigh into smaller pieces, about 2 inches
  each.
• 4 Add marinade ingredients – 1 tbsp fish sauce, 1/4 tsp white pepper, 1 tsp sesame
  oil.
  
  Cover and marinade for 30 minutes to an hour.
• 5 Peel and smash 3 cloves garlic. I used a pounder, or you can use the back of the
  knife to smash it.
• 6 Peel and julienne 1 small carrot.
• 7 Make the seasoning sauce by combining the seasoning ingredients – 1 tbsp soy
  sauce, 1 tbsp fish sauce, 1 tbsp oyster sauce, 1 tbsp sesame oil, 1/4 tsp white
  pepper, 1/2 cup water.
• 8 Heat up a wok or large pan over medium heat. Add 2 tbsp cooking oil to warm up.
  
  Add the garlic and sauté until aromatic.
• 9 Add chicken and stir fry for about 1 minute.
• 10 Add carrot and stir fry until the carrot softened. By now, the chicken should be
  almost cooked too.
• 11 Add the vermicelli and the seasoning sauce.
• 12 Keep mixing and stir frying until the sauce is well mixed.
  
  Optional to add an egg by pushing the noodles to one side of the wok and
  scramble the eggs before mixing all together.
  
  Note: If the noodles are too dry, add some water.
• 13 Turn off the heat, serve while hot with chopped red chillies (optional).

Nutrition Info