Chow mei fun, vermicelles de riz au poulet et aux légumes

Chow Mei Funmihun with chicken and vegetablesIngredients:1 chicken breast/thighs1/2 tbsp cornstarch1/8 tsp salt1 tbsp Shaoxing rice wine1 tsp oil100 gr of mihun / rice vermicelli / thin rice noodles3 spring onions4 cloves of garlic1/2 red bell pepper100 g mushrooms, mixed100 gr bean sprouts1 tbsp light soy sauce1/2 tbsp dark soy sauce1/2 tbsp oyster sauce1 tsp white pepper1/2 tsp sesame oil2 tbsp oilwaterPreparation:Soak the mihun in hot water for 2 minutes. Drain the water and then cut the mihun into pieces and set aside. Cut the meat into thin strips. Mix the meat with the cornstarch, salt and rice wine and knead until the liquid is absorbed. Then mix in the oil and set aside.Mix the soy sauces with the oyster sauce, pepper and sesame oil and set aside. Chop the garlic finely and cut the pepper into julienne. Cut the mushrooms into slices. Finely chop the spring onion and keep the green and white separate.Heat 1 tbsp oil in a pan and then add the chicken and fry until the chicken has changed color. Then set it aside. Then add the remaining oil and fry the garlic and the white part of the spring onion for 1 minute. Then add the mihun, pepper, mushrooms and bean sprouts and fry until the mushrooms start to soften. Then add the chicken, sauce and the green part of the spring onion and mix well. Serve.