Rice Vermicelli with Chicken and Vegetables
November 16, 2016
This is really tasty, looks impressive, and the fried rice noodles are great fun to make (and to eat!)
- Prep: 15 mins
- Cook: 20 mins
22 tsp each of brown sugar, sesame oil, lemon juice, sherry and gluten free soy sauce
4Use a medium sized heavy based saucepan to heat cooking oil to a depth of about 2cm in the bottom. Check the temperature by putting in one strand of broken rice vermicelli. It should puff up and turn opaque white almost instantly, and rise to the surface of the oil. Once you have the temperature adjusted, cook the vermicelli in small batches and scoop it out of the oil with a slotted spoon, placing in a large bowl lined with paper towels. If the phone rings or the toddler needs to go to the toilet, or any other of a hundred domestic interruptions occurs during this process, TURN THE PAN OFF and come back to it later. I do not want to be responsible for house fires!
6Once this fascinating process has been completed, leave the vermicelli to sit in its paper-lined bowl while you do everything else (which won’t take long).
8Heat a little cooking oil in the base of a wok or heavy frying pan, and cook the chicken pieces until just cooked through. Add the sugar, sherry and soy sauce and stir-fry for a minute or two to thoroughly coat the chicken pieces. Remove the chicken to a bowl.
10Rinse out the wok and add a little fresh oil. Fry the carrots, pepper and spring onion until crisp-tender, then add the mung beans and stir-fry briefly.
12Add the cooked chicken and stir to warm through. Pour over the sauce mix and stir well.
14Place a good pile of the fried vermicelli in the bottom of each of four or five large Chinese style bowls, and place the chicken and vegetable mixture on top. Serve immediately with the toasted cashew nuts.