Quick Singapore-Style Chicken Vermicelli Noodles
with Snow Peas & Crispy Shallots
- Sesame
- Gluten
- Soy
Ingredients
1
carrot
1
capsicum
1
snow peas
1
lime
1
chicken tenderloins
1
vermicelli noodles
1
sesame oil blend
(Contains: Sesame;)
1
chicken stock
1
crispy shallots
Not included in your delivery
1
olive oil
1
soy sauce
(Contains: Gluten, Soy;)
1
sugar
Cooking Steps
Boil the kettle. Thinly slice the carrot into half-moons. Thinly slice the red capsicum. Trim the snow peas. Slice the lime (see ingredients) into wedges. Chop the chicken tenderloins into 3cm chunks.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the chicken tenderloin, carrot, capsicum and a pinch of salt and pepper. Cook, tossing occasionally, until browned and cooked through, 3-4 minutes.
While the chicken is cooking, place the vermicelli in a large bowl. Add the boiled water to the vermicelli, cover and set aside until the noodles are tender, 5 minutes. Drain, rinse and return to the bowl. Toss with the sesame oil blend and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) until well coated.
Reduce the heat of the frying pan with the chicken to medium, add the snow peas, southeast Asian spice blend, soy sauce, sugar and a small splash of water. Cook until fragrant, 1-2 minutes.
Remove the frying pan from the heat and add the vermicelli noodles and a squeeze of lime juice and toss until well coated. Season to taste.
Divide the Singapore-style chicken vermicelli noodles with snow peas and red capsicum between bowls. Garnish with the crispy shallots and any remaining lime wedges.# 5.76 / 5.88 + $1.22 for noodles 1/2 packet. Garnish with more budget - crispy shallots / lime
