Sweet and sticky honey chicken rice vermicelli noodles

Ingredients: (Serve 1)
1 serving of dried rice vermicelli 
1/2 tbsp. sesame oil
1/2 tbsp. cooking oil
2 garlic cloves (chopped)
1 shallot (thinly sliced)
1/2 cup chicken breast meat/thigh (cut into bite-sized pieces)
Cucumber slices
Carrot, julienne

Sauce: (mix in a small bowl)
2 tbsp. honey
2 tbsp. light soy sauce
1 tsp. dark soy sauce

Methods:

1. Cook dried rice vermicelli in boiling water, drain, and use scissor to cut roughly into manageable lengths.  Toss noodles with sesame oil and place on a serving plate and set aside.
2. Heat oil in a wok, add chicken and cook until golden brown.  Add garlic and red onion and cook for another 2 minutes or until onion starts to brown.  Add the sauce and simmer, uncovered for few minutes, or until sauce is thick and glossy.  Remove from heat.
3. Spoon warm chicken and sauce over noodles.  Serve with cucumber slices and julienne carrots.  Squeeze a slice of lime wedge over the  dish, if you prefers, but I did not.

This recipe is adapted from 'Marion's Kitchen' with slight amendment to suit my cooking preference.