RECIPE (makes 4 portions)
▪200g/7-8oz mung bean vermicelli noodles
▪1lb/.5kg boneless skinless chicken thighs
▪200g (¼ head) cabbage, cut into thin strips
▪100g or about 1.5c snow peas, sliced into strips
▪100g (about 1) red bell pepper, cut into thin strips
▪100g (about 1 med-lrg) carrot, shredded
▪15g, 3-5 cloves garlic, minced
▪100g (½) white onion, thinly sliced
▪2 eggs, beaten
▪Neutral oil (light olive, avocado, canola, etc)
▪Scallions, thinly sliced
▪Sriracha or sambal
STIR FRY SAUCE (stir to combine):
▪50g soy sauce
▪20g fish sauce
▪25g brown sugar
▪100g oyster sauce
Soak noodles in warm water until soft (i soak the brand im using for 15-20mins)
Prep the chicken by removing any excess fat then cut into thin strips. Cut and prep all veg, beat eggs, and mix stir fry sauce. Cut noodles into 6-9” (15-22cm) if they’re super long.
Preheat large saute pan or wok over med-high. Add a long glug/drizzle of oil to pan and add chicken. Add a pinch of salt. Cook for 2-3min or until browned and nearly cooked. Transfer chicken to a bowl, return pan to med-high. Add eggs and scramble. When 90% cooked, add to bowl with chicken.
Return pan to heat, add a drizzle of oil followed by bell peppers, snow peas, cabbage and a pinch of salt toss and stir to cook. When veggies begin to soften (about 2-3 min), add carrots. Cook for an additional 1-2 minutes until veg has taken on some caramelization. Transfer veggies to bowl with eggs and chicken.
Return pan to med-high heat, add a squeeze of oil. Add sliced onion. Cook for about 60 seconds. When beginning to brown add garlic, stirring constantly for about 20 seconds. Add in soaked vermicelli noodles and stir. Add stir fry sauce, stir to coat and bring to a simmer and cook until noodles are fully softened. Add veggies/chicken into pan, ½ at a time, stirring and tossing to combine.
Plate up and garnish with cilantro, sliced scallions, sesame seeds, and sriracha or sambal.