Singaporean Vermicelli

30-60 Min

Average

Light dish

“For many people the quarantine, turned out to be the best way to get to know themselves and I personally started enjoying the cooking. It was a great pleasure to achieve the goal in the shortest period of time, to prepare something delicious and to delight the family members. Being fascinated by my skills, I began to cook the dishes I tasted during my trips, at home, and I “remembered” Singaporean Vermicelli – says Natalia Luchaninova, the co-founder of the Sunday School “Rebus”.

ingredients

4 4 tablespoon Vegetable oil

1 1 piece Lemon

2 2 tablespoon Soy sauce

200 200 gr. Rice vermicelli

200 200 gr. Chicken fillet

2 2 piece Eggs

3 3 clove Garlic

1 1 piece Onion

1/2 1/2 piece Head of Cabbage

70 70 gr. Green onions

2 2 piece Carrots

1 1 tablespoon Grated ginger

1 1 tablespoon Dark soy sauce

1 1 tablespoon Light soy sauce

2 2 tablespoon Oyster sauce

1 1 tablespoon fish sauce

3 3 tablespoon Ketchup

1 1 tablespoon Sweet chili sauce

2 2 teaspoon Sesame oil

1 1 tablespoon Sesame seeds

2 2 tablespoon Roasted peanuts

1 1 рinch White pepper

step 1

First, we make the chicken marinade - mix 2 tbs vegetable oil, 1 lemon juice and 2 tbs soy sauce in bowl, add the chicken cut into cubes and leave for at least 1 hour. The marinade can be prepared the day before. Cut the vegetables - onions and green onions into rings, carrots and cabbage lengthwise, cut the garlic into small pieces, grate the ginger on a fine grater. To prepare the dressing, mix dark and light soy sauce, oyster sauce, fish sauce, ketchup, sweet chili sauce, white pepper and sesame oil in a bowl.

step 2

To prepare vermicelli, boil water in a medium saucepan. Place vermicelli in boiling water for exactly 1 minute. Then, strain it using a skimmer and pour running cold water over it to stop the cooking process. Tip: Divide vermicelli into several parts with scissors. This will simplify the process of stirring on the pan while cooking the dish.

step 3

Pour 2 tablespoons of vegetable oil on a deep pan (wok is ideal in this case). When it is well heated, add onion, garlic, ginger and stew for 4-5 minutes. When the onion turns golden, put the marinated chicken cubes on the pan and fry. This will take about 5-6 minutes. All sides of the chicken cubes should be fried evenly. Then add the cabbage, carrots and stew the vegetables by frequent stirring. Move the mass on the pan on one side and add two eggs at a free space. Beat the eggs in a pan and quickly mix with the whole mass. After 2 minutes, add vermicelli and mix well with the vegetables. Then pour the dressing and distribute evenly. Towards the end, add the sesame seeds, roasted peanuts and green onions. Leave on the fire for 1 minute and the dish is ready.