Salteado de pollo y fideos de arroz

Ingredientes

• 150 g (5.5 oz) Chicken breast or thigh
• 120 g (4.5 oz) Rice vermicelli noodles ( dry )
• 1 Small carrot ( Julienne )
• 1/2 Onion ( thin sliced )
• 10-12 Green beans ( cut half )
• 1 Red chilli pepper (( cut thin slices ) Optional)
• 2-3 Spring onions ( cut 2" pieces )
• 2-3 tbsp Vegetable oil
• 2 tbsp Light soy sauce
• 2 tbsp Oyster sauce
• 1 tsp Dark soy sauce
• 1 tsp Sesame oil
• 1/4 tsp White pepper
• 1 tbsp Light soy sauce
• 1 tsp Sesame oil
• 1/4 tsp White pepper

Preparación

1. 1

   First of all, soak the rice noodles in warm water for 4-5 minutes. Drain the water out and set it aside. Mix the stir fry sauce ingredients in a small bowl.

2. 2

   Cut the chicken in thin slices. Marinate with soy sauce, sesame oil and white pepper. Set aside and marinate for few minutes.

3. 3

   Prepare the vegetables by but the onion, spring onions and chilli pepper into thin slices. Julienne the carrot and cut the green beans into half.

4. 4

   Heat the wok or skillet into medium-high heat, drizzle 2 tablespoon of oil. Add chicken slices and stir fry for 1-2 minutes until the chicken is cook through.

5. 5

   Then add the green beans, carrots and onion slices, continue stir fry for another 1 minute. Add the noodles in the wok and pour the stir fry sauce mix in. Toss well and continue cook for another 1 min. ( toss gently to prevent the noodles from breaking. )

6. 6

   Add the spring onions and stir well to combine all ingredients evenly.

7. 7

   Garnish with extra chopped spring onions and serve immediately! Enjoy!