Quick Chicken Fried Vermicelli

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Tired of the same old weeknight meals? Craving something flavorful, satisfying, and incredibly fast? Look no further! This Quick Chicken Fried Vermicelli recipe is your new go-to. It’s a vibrant, savory stir-fry that brings together tender chicken, crisp vegetables, and delicate vermicelli noodles, all coated in a rich, umami sauce. Perfect for those busy evenings when you want homemade goodness without the fuss.

Here’s what you’ll need:

Ingredients:

  • 200g rice vermicelli
  • 250g boneless, skinless chicken breast or thigh, cut into thin strips
  • 1 tbsp soy sauce (for chicken marinade)
  • 1/2 tsp white pepper (for chicken marinade)
  • 2 tbsp cooking oil (vegetable or canola)
  • 3 cloves garlic, minced
  • 1 small onion, thinly sliced
  • 1 carrot, julienned
  • 1/2 red bell pepper, thinly sliced
  • 1 cup shredded cabbage
  • 2 tbsp soy sauce (for stir-fry)
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1/2 tsp sugar
  • Salt to taste
  • 2 spring onions, chopped (for garnish)

Let’s get cooking!

Instructions:

  1. Prepare the vermicelli: Soak the rice vermicelli in hot water for 5-7 minutes, or according to package directions, until softened but still firm. Drain well and set aside. You can snip them with scissors if they're too long.
  2. Marinate the chicken: In a bowl, toss the chicken strips with 1 tablespoon of soy sauce and 1/2 teaspoon of white pepper. Let it sit for 5-10 minutes while you prepare other ingredients.
  3. Stir-fry the chicken: Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry for 3-4 minutes until cooked through and lightly golden. Remove the chicken from the wok and set aside.
  4. Sauté aromatics and vegetables: Add the remaining 1 tablespoon of oil to the same wok. Add the minced garlic and sliced onion, stir-frying for 1 minute until fragrant. Add the julienned carrots, red bell pepper, and shredded cabbage. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
  5. Combine and sauce: Return the cooked chicken to the wok with the vegetables. Add the drained vermicelli. Pour in the 2 tablespoons of soy sauce, oyster sauce, sesame oil, and sugar. Toss everything together vigorously using tongs or spatulas, ensuring the noodles, chicken, and vegetables are evenly coated with the sauce. Cook for another 2-3 minutes, allowing the flavors to meld. Taste and adjust with salt if needed.
  6. Garnish and serve: Remove from heat. Garnish with chopped spring onions and serve immediately. Enjoy your speedy and delicious meal!

Tips and Variations:

  • Vegetarian Friendly: Replace chicken with firm tofu (pressed and cubed) or your favorite mushrooms for a delicious meat-free option.
  • Spice It Up: Add a pinch of red chili flakes or a few slices of fresh bird's eye chilies to the wok along with the garlic for an extra kick.
  • Extra Veggies: Feel free to add other quick-cooking vegetables like snap peas, broccoli florets, or bean sprouts during the last few minutes of cooking.
  • Shrimp Swap: If you prefer seafood, shrimp makes an excellent substitute for chicken. Add them after the aromatics and cook until pink before adding other ingredients.

This Quick Chicken Fried Vermicelli is a true weeknight hero. It’s a testament to how fast food can be healthy, homemade, and bursting with flavor. Give it a try tonight and watch it become a regular in your dinner rotation! Happy cooking!

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