Singapore Vermicelli Noodle Stir Fry
4 people | 
Prep: 10 mins + 10 mins marinating time | Stir Fry: 15 mins
Ingredients
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400g chicken thigh fillets, 2cm dice
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1/4 cup AYAM™ Light Soy Sauce
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1 teaspoon AYAM™ Sesame Oil
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2 tablespoons vegetable oil
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1 tablespoon crushed garlic
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1 tablespoon finely grated ginger
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4 green onions, white and green separated, thinly sliced
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1 red capsicum, thinly sliced
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200g pkt AYAM™ Brown Rice Vermicelli
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2 tbsps AYAM™ Curry Powder
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½ cup (125m) chicken stock
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12 medium raw prawns, peeled, deveined
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1 bunch broccolini, chopped
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1 teaspoon AYAM™ Fish Sauce
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Roasted peanuts and lime wedges, to serve
Method
- In a bowl combine chicken, soy sauce and sesame oil, stir to coat evenly and set aside for 10 minutes.
- Drain chicken and reserve marinade. Heat a pan over moderately high heat. Add 1 tablespoon oil and cook chicken in 2 batches for 5 minutes each, stirring occasionally, then remove and set aside.
- Add 1 tablespoon oil and add garlic, ginger, white part of onion and capsicum and cook 2 mins. Add curry powder to pan and cook 30 seconds. Add chicken, reserved marinade and stock and simmer 2 minutes.
- Meanwhile, put noodles in a heatproof bowl, cover with boiling water, stand 3 minutes and drain.
- Add prawns, broccolini and fish sauce to the pan and cook until prawns turn pink and curl, stirring occasionally. Add noodles and toss to mix evenly. Serve garnished with peanuts and lime cheeks.
