Stir Fry Rice Vermicelli

Stir Fry Rice Vermicelli Ingredients

500 gr dried rice vermicelli noodle200 gr Chicken breast, thinly sliced200 gr deshelled and deveined shrimps/prawns2 tbsp dried shrimps (soak in hot water for 30 mins)3 cups Bean sprouts1 1/2 cups julienned Carrots2-3 scallions, cut into 3 cm (separate the white and green parts)2 cups chopped Cabbage2 tbsp minced Garlic1 large onion, thinly sliced6 Eggs6-7 tbsp oilSaltPepperSoy sauce

Seasoning

1 1/2 tbsp dark soy sauce2 tbsp soy sauce3 tbsp Oysters sauce2 tbsp Fish sauce1-2 tbsp Sweet soy sauce1 tsp chicken stock powder1 1/2 tbsp Sugar1 tsp white Pepper2 tsp Chili powder (adjust to taste)

Toppings

Fried shallotsChili slices

Steps

1. Cook rice vermicelli according to the package, Drain and set aside2. Season the chicken lightly with soy sauce and pepper and the prawns with some salt3. Combine seasoning ingredients in a bowl4. Heat 5 tbsp oil in a wok, stir fry chicken until slightly charred and cooked, and prawns until pink. Remove and Transfer into a bowl5. On the same wok, stir fry dried shrimps until fragrant then stir in onion and the white parts of scallions for 30 secs then stir in garlic6. Add carrots and cabbage and stir until just about wilted7. push them to one side of the wok, add the remaining oil and eggs onto the other side, let it set for a few secs and scramble, then mix them all together8. Add cooked rice vermicelli along with the seasoning mixture, lower the heat and mix until well combine8. Add in cooked chicken and shrimp, bean spouts, green onion. Mix well for 2-3 mins. Serve