Ingredients
Scale
- 150g dried thin rice vermicelli noodles
- 150g skinless chicken breast (cut into strips)
- ½ medium onion (thinly sliced)
- ½ medium carrot (thinly striped)
- ¼ cup cabbage (thinly striped)
- ¼ cup celery (thinly striped)
- 2-3 scallions (cut into 2-inch pieces)
- 1 large egg
- ¼ teaspoon white pepper (ground)
- salt
- 1 tablespoon light soy sauce
- ½ teaspoon toasted sesame oil
- 3 ½ tablespoon vegetable oil
- 1 teaspoon garlic (minced)
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
- Prepare all ingredients by slicing vegetables and cutting chicken into strips.
- Marinate the chicken with white pepper, salt, water, cornstarch, and vegetable oil for 10-15 minutes.
- Soak the rice noodles in warm water for 5-8 minutes until soft; rinse and set aside.
- Heat a pan over medium-high heat; scramble the beaten egg briefly and remove from pan.
- Stir-fry marinated chicken until cooked through; set aside.
- In the same pan, sauté onion and garlic until fragrant, then add carrot, cabbage, and celery.
- Combine cooked chicken and scrambled egg back into the pan; add noodles and stir-fry sauce.
- Toss everything together until well mixed; serve hot.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg