My aunty told me to try adding prawns and mushrooms with chicken and vegetables. Today, I got half kilo of prawns though it’s not on sale but out of curiosity and I love to explore the varieties of ingredients in my cooking as well as the method.
Google: “Vermicelli is made from refined flour or rice. Vermicelli is similar in appearance to noodles but is much thinner. They are a form of rice noodles. They are often referred to as rice noodles or rice sticks.”
For a change, I am just using vermicelli noodles with diced chicken, prawns and vegetables. Basically, the same as Grandma and mom recipe. It’s not dark colour nor soupy. But the flavour recommended by my aunty is really boosting the whole dish. This noodles sure is delicious, comfort hearty for any days, and colourful to enjoy. Let’s cook!!!
300 g diced chicken
1 Tbs Shoa Xing, Chinese cooking wine
1 Tsp soy sauce
1 Tsp sesame oil
1 tsp minced garlic
1/2 Tsp dark soy sauce
1 Tsp fish sauce (OPT)
Prawns vermicelli and sauces
1/2 kilo prawns, remove shells and devein, cut into half
4 blocks vermicelli
200 g sliced mushrooms
2 handful fresh bean sprouts
2 bunches bok choy, washed and cut into bite sized pieces
2 carrot, cut julienned
2 Tsp garlic minced
2-4 Tbs oyster sauce
1 Tsp light soy sauce, plus 2 Tbs to marinade vermicelli
1 Tsp dark soy sauce, plus 1/2 Tsp to marinade vermicelli
1/4 c liquid, 1 Tbs dark soy, 1 Tbs soy sauce with 2 dashes of pepper to marinade vermicelli
1 Tsp salt, extra
1 Tsp white pepper, extra
1/2 Tsp sesame oil (OPT)
Chili sauce (OPT)
Add chicken and marinade into a bowl and mix well, then cling wrap and refrigerate for later about 30 minutes. Meantime, peel prawns, devein and cut into half. Soak the rice vermicelli in warm water for 30 minutes or until they turn soft. Drain vermicelli and put in a bowl.
Reserved the drain vermicelli water to clean/ rinse bean sprouts and set aside to drain. Mix the sauces and liquid for vermicelli marinade then pour into vermicelli, toss to mix well. Set aside.
Heat up 2 Tbs oil in the wok and fry garlic until golden brown. Next add marinated chicken and fry for 4 -6 minutes until cooked. Then add prawns, carrots, and bok choy; stir fry for another 2-4 minutes until vegetables are softened.
Next add vermicelli stir toss for about 4 minutes or until noodles turn soft and not wet. Add bean sprouts, sesame oil and mushrooms mix well for about 2 minutes until cooked. Serve with chili sauce. Enjoy with a glass of white wine.
Note: I prefer to refrigerate marinated chicken until ready to be cooked to give chicken a more firm texture as well as absorb the marinade. You can set it aside on bench top. You can use black fungus but soak black fungus in hot water for 20 minutes. You can use dried shiitake mushrooms and cut yourself into thin slices. You can use cabbage instead of bok choy.