Rice Vermicelli with Chicken, Bean Sprouts and Garlic Chives
Full of the taste of oyster sauce and soy sauce
20min
604kcal
1100mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Place the rice vermicelli in a bowl, add enough boiling water to cover them, then drain in a strainer for 5 minutes and steam.
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Remove excess fat from the chicken, cut into bite-size pieces, and marinate in (A).
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Cut the Japanese long onion into 5 mm (1/4 in.) diagonal strips.
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Cut the garlic chives into lengths of 3-4 cm (1 1/2 in.).
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Heat oil in a pan and saute (2).
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When the color changes, add (3) and saute. Pour in (B), add (1), and stir so that the noodles can soak in liquid.
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When the liquid is reduced, add and saute the bean sprouts for 1 minute. Add (4) and lightly saute. Sprinkle on the desired amount of salt, remove from heat, add sesame oil, and combine.
Cooking Basics
Chicken thigh meat - removing excess fat
Use a knife to cut away yellow fat and excess skin.
Japanese long onion - thinly sliced
Remove the roots of the Japanese long onion. Then thinly slice up diagonally from end to end.
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