Preparation time: 30 minutes
Servings: 4
Who doesn’t like stir-fried noodles? Learn how to cook this simple yet flavourful classic dish!
INGREDIENTS
- 1 pack rice vermicelli
- 1 onion, chopped finely
- 1 garlic clove, chopped finely
- 300g chicken breast/pork/shrimps/eggs
- 250g bean sprouts
- Spring onions, in thin rings
- 1 tsp sesame oil
- 1 bell pepper, in strips
- 60g honey garlic marinade
- 5-6 Tbsp oyster sauce
- 1½-2 Tbsp light soy sauce
- Pinch of sugar
PREPARATION
Soak the rice vermicelli in warm water for 10 to 15 minutes. Drain the vermicelli in a colander. Put aside.
Wash the bean sprouts and cut the bell peppers into strips. Wash the spring onions and dry them with a paper towel. Then cut them into ½ cm. Cut the chicken breast into strips.
Heat 1 tablespoon of oil in a wok or frying pan, and stir-fry the onions and garlic over medium heat until light brown. Then add the sliced chicken breast. Stir-fry the chicken breast until it's almost done, then add the vegetables. Stir-fry the vegetables and chicken for 2 minutes. Then turn the heat to medium high.
Put the drained rice vermicelli in the wok and use chopsticks to disentangle. Stir well, then add the honey garlic marinade, followed by oyster sauce, soy sauce and sesame oil. Season with a pinch of sugar. Stir-fry for 3 minutes.
Lastly, add the spring onion and stir well so you get a nice, colorful dish.