This dish was another request from the husband, and he LOVED the finished result, as did my noodle-loving one-year-old. There are lots of options in the supermarket for vermicelli noodles - the pre-packaged packet ones, the hard ones that require soaking and the ones that require cooking on the stovetop. Any of them work! Very easy, cheap, healthy and delicious!
Ingredients:
400g dried rice vermicelli
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
1/4 cup oyster sauce
1/4 cup soy sauce
250g chicken breast, sliced thinly
2 tablespoons oil
2 celery sticks, sliced thinly
1 large carrot, sliced thinly
3 spring onions, sliced
1 1/2 tablespoons curry powder
65g bean sprouts
Prepare vermicelli according to packet.
Place garlic, ginger, 1 tablespoon oyster sauce and 2 teaspoons soy sauce in a bowl and mix well. Add the chicken, stir to coat and marinate for 30 minutes, if time allows.
Heat oil in a wok. Stir-fry the chicken until browned. Add the celery, carrot and spring onion and cook for about 3 minutes, until slightly softened. Add the curry powder and cook for 2 minutes.
Add the noodles and mix well. Stir in the remaining oyster sauce, soy sauce and bean sprouts. Enjoy!
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