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Quick, filling, this rice noodles stir-fry gives a big thrill with surprisingly little effort!
|Brown Vermicelli||100g (2 nests)|
|Wok oil with chilli||2 Tbsp|
|Light soy sauce||2 Tbsp|
|Oyster sauce||3 Tbsp|
|Thai mix spices||¼ tsp|
|Bell pepper||½ piece|
Cook the rice vermicelli
Boil the rice vermicelli for about 2 minutes until they’re soft. Drain the vermicelli and then rinse them thoroughly with cold water, this will prevent them from cooking further and becoming too soft to use.
Prepare the seasoning sauce
In a glass jar combine oyster sauce, soy sauce and Thai mix spices. Mix well and set aside.
Stir fry the chicken and veggies
Heat 2 Tbsp of wok oil in a pan, Stir fry chicken then add onions, green beans, carrots and bell peppers. Stir-fry until cooked through.
Add vermicelli and seasoning sauce
Stir in rice vermicelli and seasoning sauce. Garnish with spring onions. Stir fry until cooked through and serve immediately.