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Chicken and green bean vermicelli noodles
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Quick, budget-friendly, and low-fat recipe that’s ready in just 20 minutes - definitely a winner!
Ingredients:
  • 125g dried rice vermicelli noodles
  • 9.20 gm olive oil
  • 2 (about 350g) single chicken breast fillets, thinly sliced across the grain
  • 1 brown onion, cut into thin wedges
  • 2 carrots, peeled, cut into batons
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 2 celery sticks, ends trimmed, thinly sliced diagonally
  • 200g green beans, topped, halved diagonally
  • 125g pkt baby corn, halved lengthways
  • 4cm-piece fresh ginger, peeled, cut into matchsticks
  • 40.00 gm water
  • 1 bunch baby buk choy, leaves separated, washed, shredded
  • 60ml (1/4 cup) dark soy sauce
  • 60ml (1/4 cup) sweet chilli sauce
Instructions:
  • Place the noodles in a large heatproof bowl and cover with boiling water. Let them soak for 2-3 minutes, then gently separate them with a fork before draining.
  • In a large wok over high heat, sizzle the oil and promptly stir-fry the chicken for 2 minutes until perfectly cooked. Plate the chicken.
  • Combine onion, carrot, capsicum, celery, beans, corn, ginger, and garlic in the wok, stir-fry for 2 minutes. Then, add water and bok choy, cover and cook for 1-2 minutes until beans are bright green and tender crisp.
  • Toss noodles and chicken with soy sauce and sweet chili sauce until fully coated and heated. Plate and serve promptly.

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