Stir-fried Rice Vermicelli with Chicken, Char Siew Pork and Vegetables
Prep 30 mins • Cook 20 mins • Serves 2
100g dried vermicelli, soak in water 1 chicken breast 30ml cooking oil 40g shredded carrot 30g sliced onion 3g minced garlic 4 stalks baby bok choy, stems separated and leaves
soaked in water 2 eggs 30g bean sprouts, soak and remove husks 5 straw mushrooms, sliced 80g char siew pork, cut into strips 1 big fish cake, cut into strips
5g light soy sauce some salt white pepper powder, to taste dash of sesame oil
some coriander, fried shallots and red chillies
1. Drain vermicelli and set aside. 2. Poach or steam chicken breast till cooked and tender. Leave to cool and cut into thin strips. 3. Before cooking, pour hot water on the soaked vermicelli for about 5 secs to soften it. Drain and soak in room temperature water for a few secs, then drain away water till completely dry. Set aside. 4. In a wok, heat up some oil. Add carrot, onions, garlic, baby bok choy stems, fry for about 5-7 secs. Lightly beat the eggs, before frying the eggs on the wok, shift the fried vegetables to the side and fry the eggs to a scrambled egg style, then mix in with the fried vegetables. 5. Add baby bok choy leaves and bean sprouts. Fry till vegetables are about ¾ cooked. Add straw mushrooms, chicken, char siew pork, fish cake and all seasoning. Stir fry till evenly mix. Add vermicelli and stir fry. Adjust taste accordingly. 6. Place cooked vermicelli on plate. Garnish and serve.