February 18, 2011

Chicken vermicelli with vegetables

What I used: Serves 4
2-8oz pack dried Chinese rice/bean noodles/vermicelli
2 cloves garlic, minced
1 tsp ginger, minces
2 cups carrot finely chopped
1 cup peas
2 cups green onion/scallions finely chopped
2 cups boneless chicken finely shredded
2 Tbsp soy sauce
1 tsp vinegar
1 Tbsp chili sauce
2 Tbsp vegetable oil
Salt and pepper to taste

Bring a large pot of water to a boil. Add noodles, and cook for 2 to 3 minutes or until al dente; do not overcook, or they will become mushy. Drain.

Heat oil in a large skillet over medium-high heat. Saute ginger and garlic until tender. Stir in the chicken and let it brown, add in the carrots and pas, stir well for a few minutes.
Add the noodles and season with soy sauce, chili sauce, salt and pepper. 
Garnish it with chopped green onion.Serve hot. Enjoy!