Chicken and Vegetables Fried Bihun

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Nutritional Info :

Serving
4 persons
Energy
347 kcal
Carbohydrates
46 g
Protein
14 g
Fat
12 g

Ingredients:

  • 200g Brown rice bihun (rice vermicelli), soaked for 2-3 hours to soften
  • 150g Sliced chicken breast
  • 2 whole Shallots, chopped
  • 3 cloves Garlic, chopped roughly
  • ¼(medium) Carrot, julienned
  • 100g Cabbage, shredded
  • 3 tablespoons Cooking Oil

For the marinade:

  • 1 teaspoon Chicken stock powder
  • 1 tablespoon Oyster sauce
  • 1 teaspoon Light soy sauce

For seasoning(mix in a bowl):

  • 1 tablespoon Oyster sauce
  • ½ teaspoon Dark soy sauce
  • 2 tablespoons Light soy sauce
  • 4 tablespoons Water

Garnishing(optional):

  • 2 tablespoons Fried shallots
  • 2 tablespoons Chopped spring onion
  • 3 tablespoons Shredded omelet

Methods:

  1. Marinate the sliced chicken breast for 30 minutes.
  2. Heating cooking oil in a medium wok or a large frying pan and stir-fry shallots and garlic briefly for about 2 - 3 minutes.
  3. Add in chicken slices, carrot, cabbage and stir-fry for another 3 - 5 minutes until vegetables are soft.
  4. Add in seasoning mix, stir briefly. Add in brown rice bihun and fry for another 5 minutes until even and the noodles are well coated with the sauce.
  5. Turn off heat and dish out. Sprinkle with fried shallots, chopped spring onion or shredded omelette as garnishing. Serve immediately with chopped chilies and garlic with soy sauce.

Chef Tips:

You can add other types of vegetables such as mustard greens (sawi), shredded Shiitake mushrooms, onion and bean sprouts.