Chicken with vermicelli noodles
Ingredients
- INGREDIENTS
- 250 g packet bean thread vermicelli noodles
- 1 tablespoon rice bran oil
- 4 550g chicken thigh fillets, cut into 1cm cubes
- 2 garlic cloves chopped
- 2 cm piece fresh ginger finely grated
- 2 medium carrots peeled, halved lengthways, sliced diagonally
- 1 red capsicum thinly sliced
- 1 bunch asparagus sliced diagonally
- 1/4 teaspoon Chinese five spice powder
- 1/2 cup plum sauce
- Fresh coriander leaves to serve
Instructions
- INSTRUCTIONS
- Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 3 minutes or until just tender. Drain.
- Heat a wok over high heat. Add oil. Swirl to coat. Add chicken. Stir-fry for 2 minutes or until just beginning to brown. Add garlic, ginger, carrot and capsicum. Stir-fry for 2 minutes. Add asparagus, spice powder, sauce and noodles. Stir-fry for 2 to minutes or until heated through. Season with pepper. Serve with coriander leaves.
