Ingredients
Gather these ingredients, and you’re halfway to a delightful meal:
- 8 ounces rice vermicelli noodles
- 1 pound boneless, skinless chicken breast, thinly sliced
- 2 tablespoons vegetable oil
- 1 red bell pepper, thinly sliced
- 1 cup shredded cabbage
- 2 carrots, julienned
- 3 green onions, sliced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon curry powder
- Salt and pepper to taste
- Optional: Sriracha or chili flakes for heat
Feel free to substitute the vegetables based on what you have on hand or what’s in season. This flexibility is a lesson from my grandmother, who always taught me to cook with what’s available and fresh.
Instructions
Ready to cook? Follow these steps:
- Cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken slices and cook until they are golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the garlic and sauté for 30 seconds until fragrant. Add the bell pepper, cabbage, and carrots, cooking until they are just tender, about 4-5 minutes.
- Return the chicken to the skillet along with the noodles. Add the soy sauce, oyster sauce, sesame oil, curry powder, salt, and pepper. Toss everything together until well combined and heated through.
- Sprinkle the sliced green onions over the top and serve immediately. For an extra kick, add a dash of Sriracha or chili flakes.
Cooking with intuition, just like my grandmother, allows you to tweak flavors to your liking. Trust your palate!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International