Stir fried vermicelli noodles with chicken and sour cabbage
Souped Up Recipes · ♥ 3K likes · 62.5K views · 7 min video
Read about breast in the BrightCulinary Book
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Ingredients
Method
Techniques
- sweet potato starch noodles
Cut the dried noodles into 6 inch lengths with heavy duty scissors, or cut them after pre-cooking.
- 3 liters water
Bring 3 litres of water to a boil, add the noodles, drop to low and hold at a slight simmer 4 to 5 minutes until soft but slightly undercooked and still chewy in the centre.
Drain completely, rinse under cold running water to stop the cooking, and shake off the excess.
- ½ tbsp dark soy sauce
- vegetable oil
Toss the noodles with the dark soy sauce and a little vegetable oil and set aside.
- fermented sour cabbage
Cut the sour cabbage into third of an inch wide strips.
- 1 tsp cornstarch
- ½ tbsp soy sauce
- ½ tbsp pickling juice
Mix the chicken with the cornstarch, soy sauce and pickling juice and leave 10 minutes.
- 1 tsp ginger
- 3 cloves garlic
- 3 whole scallions
Dice the ginger, slice the garlic, and separate the scallions: dice the whites, cut the greens into 1 inch pieces.
- 5–6 pieces dried red chilies
Cut open the dried red chilies and remove the seeds; group them with the garlic, ginger and scallion whites.
- 1 whole red chili
- ½ whole green chili
- 30 g carrot
Slice the red and green chilies at 45 degrees and julienne the carrot; group these with the scallion greens.
- 2½ tbsp soy sauce
- 1 tbsp soybean paste
Mix the soy sauce and soybean paste into a sauce and set aside.
Stir-fry sauce
- 2–3 tbsp cooking oil
Heat the wok until smoking hot, add the cooking oil and the chicken; in about 30 seconds it is halfway cooked.
- 1 tbsp Chinese cooking wine
Drizzle the Chinese cooking wine down the side of the wok and keep mixing.
Push everything to the side, add the noodles and the sauce, and mix until the noodles take up the flavour.
Add the sliced chilies, carrot and scallion greens and cook until the vegetables soften slightly.