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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This was quite good, easy enough to make and didn't take very long before it was done. I used a pkg. coleslaw mixture with carrots and cooked longer than suggested as I like my cabbage on the wilted side (the carrots still had a slight crunch to them). I also used chicken tenders. All I had on hand was spaghetti and it worked quite nicely. I guess I liked it more than I thought as I had 2 big servings. Ingredients:
8 ounces dry vermicelli |
8 ounces skinless chicken breasts, cut into thin strips |
2 tablespoons soy sauce, divided |
1 large garlic clove, minced |
1 tablespoon vegetable oil |
2 cups packed shredded green cabbage |
3 green onions with tops, thinly sliced on diagonal |
1 medium carrot, coarsely shredded |
1 tablespoon oyster sauce |
1 teaspoon hot chili oil or 1 teaspoon sesame chili oil |
Directions:
1. Cook vermicelli as pkg. directs, omitting salt. Drain; rinse with cold water and drain well. Coat chicken with 1 Tb soy sauce and garlic.
2. Heat large frying pan, preferably nonstick, over high heat. Add 1 Tb oil; coat pan.
3. Add chicken; stir-fry 2-3 minute or until lightly browned and cooked through. Mix in cabbage, green onions & tops and carrots. Cook and stir 30 seconds. Mix in vermicelli, oyster sauce and remaining 1 Tb soy sauce; cook and stir 2 minute or until all is hot.
4. Remove from heat: mix in chili oil.
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