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Categories:
soy sauce sesame oil cornstarch vermicelli pasta chicken white vinegar sugar carrot vegetable oil green onions fresh snow peas fresh ginger root red pepper
Viewed: 41 - Published at: 3 years agoIngredients
- 4 Tbsp. soy sauce, divided use
- 2 Tbsp. sesame oil, divided use
- 1 Tbsp. cornstarch
- 8 oz. uncooked vermicelli pasta
- 2 boneless, skinless chicken breast halves, cut in thin strips
- 2 Tbsp. distilled white vinegar
- 1 Tbsp. sugar
- 1 medium carrot, sliced thin
- 2 Tbsp. vegetable oil, divided use
- 1/2 c. chopped green onions, including tops
- 1/4 lb. fresh snow peas, trimmed
- 1 Tbsp. minced, fresh ginger root
- 1/2 tsp. crushed red pepper
Method
- Blend 1 tablespoon soy sauce and 1 tablespoon sesame oil with cornstarch.
- Stir in chicken strips and let stand 10 minutes. Break vermicelli in half and cook according to package.
- Add sesame oil and vinegar; set aside.
- Heat 1 tablespoon vegetable oil in hot wok or large skillet over high heat.
- Add chicken and stir-fry for 3 minutes.
- Remove.
- Heat remaining vegetable oil in same pan.
- Add carrot and snow peas.
- Stir-fry 1 minute.
- Add remaining 3 ingredients and stir-fry 1 minute longer.
- Remove from heat; stir in chicken and vinegar mixture.
- Pour over hot vermicelli and toss to combine.
- Serve immediately.
- Serves 4.
