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Categories:
vermicelli noodles vegetable oil chicken breasts cabbage carrot red pepper curry powder garlic light soy sauce chicken stock shrimp green onions
Viewed: 52 - Published at: 4 years agoIngredients
- 9 oz dried vermicelli noodles
- 2 tbsp vegetable oil
- 14 oz boneless skinless chicken breasts, thinly sliced
- 9 oz cabbage, shredded
- 1 medium carrot, cut into thin strips
- 1/2 medium red pepper, thinly sliced
- 2 tbsp mild curry powder
- 2 cloves garlic, crushed
- 1/4 cup light soy sauce
- 1/2 cup chicken stock
- 4 oz small shrimp, peeled and deveined
- 2 None green onions, thinly sliced diagonally
Method
- Soak noodles in boiling water in a medium bowl for 10 mins or until softened. Stir to separate strands, then drain.
- Heat a wok or large skillet on medium-high heat. Add oil: swirl to coat surface. Stir-fry chicken, in batches for 2-3 mins or until browned and cooked through. Remove from wok. Add cabbage, carrot and red pepper; stir-fry for 2 mins. Add curry powder and garlic; stir-fry for 30 seconds or until fragrant.
- Return chicken to wok with noodles, soy sauce, stock and shrimp; stir-fry for 2 mins or until stock is absorbed and noodles are heated through. Stir in 1/2 the onions.
- Serve noodles topped with remaining onions.
