Easy Stir Fry Rice Vermicelli

Ingredients:

2 portions rice vermicelli (prepared according to package instructions and drained)

1/2 carrot (peeled and julienned)

1/2 cup chicken breast (washed and diced)

1/2 onion (peeled and sliced)

1 cup cabbage (cut)

5 button mushrooms (sliced)

2 cloves garlic (peeled and chopped)

2 tablespoons cooking oil

Stir-fry sauce: (mix in a small bowl)

1 teaspoon dark soy sauce (amount depending on the darkness of your dark sauce)

2 tablespoons light soy sauce

1/2 teaspoon sesame oil

1 1/2 tablespoons oyster sauce

Dashes of white pepper powder

1 tablespoon water

Methods:

1. Marinate the diced chicken with 1 tablespoon of stir-fry sauce for 15 minutes and set aside.
2. In a heated wok over medium-high heat, add cooking oil.  Saute garlic until fragrant.  Add chicken and cook until browned.  Toss in onions, veggies and button mushrooms; stir fry until just tender but still crisp.  Add the noodles and pour in the remaining sauce, and stir over high heat until everything is well combined.
3. Remove from heat into separate serving dish and enjoy with my must-have bird's eye chilis with light soy sauce and vinegar/lime juice.

This recipe is adapted from 'khinskitchen' with slight adjustment to suit my cooking preference.