Chicken vermicelli for two

Rice vermicelli looks like semi-translucent, tennis racket strings. The creamy threads are fine, crisp and tough and can be boiled or fried. To fry, cut the dry noodles into shorter lengths with scissors and cook quickly in batches in deep, hot oil.

Ingredients

50 g	Vermicelli noodles (Main)
1 tsp	Canola oil
1 tsp	Sesame oil
1	Shallot, diced
1 clove	Garlic, diced
1	Boneless skinless chicken breasts, cut into 2cm cubes (Main)
1 Tbsp	Finely grated root ginger
6	Spinach leaves, chopped
⅓ cup	Chicken stock
1 Tbsp	Shaoxing wine
1 Tbsp	Soy sauce
1 Tbsp	Hoisin sauce

Directions

1. Cook the noodles in a large saucepan of boiling water for 2 minutes. Drain and cut into smaller lengths.
2. Meanwhile, in a large non-stick frying pan, heat the oils over medium-high heat. Sauté the shallot and garlic, until softened. Stir in the chicken and cook until it browns and the juices run clear.
3. Stir in the ginger, spinach, chicken stock, Shaoxing wine, soy sauce and hoisin sauce. Reduce the heat and continue cooking for 5 minutes.
4. Toss the noodles with the chicken mixture, until well coated. Great sprinkled with chopped spring onion.

See more of Jan's noodle recipes

• Soba noodle stir-fry
• Udon vegetable soup