Stir Fry Chicken Vermicelli Noodles with Crispy Fried Shallots

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Who loves stir fry noodles? This is one of my favorite recipes. I love stir fry vermicelli noodles because I love the texture and thinness of the noodles. It’s absorbed all the flavor of the ingredients in the dish. For this recipe, adding the crispy fried shallots make everything in this dish taste super delicious.

Stir Fry Chicken Vermicelli Noodles With Crispy Fried Shallots

Yield: 2 Author: Chakriya's Kitchen

PREP TIME: 20 MIN COOK TIME: 15 MIN TOTAL TIME: 35 MIN

INGREDIENTS

For Sauce

2 tbsp soy sauce
1/2 tsp dark soy sauce
1 tbsp oyster sauce
1 tbsp sugar
1 tbsp rice vinegar
1/2 tsp shaoxing wine
1 tbsp chicken broth
1/4 tsp grated fresh ginger

For Cooking

Cooking oil
3 shallots, thinly sliced
1 chicken breast, cut into bite-sized pieces
8 oz vermicelli noodles, al dente
4 gloves of minced garlic
1/4 cup of shredded carrot
3 eggs, scrambled
1 cup white cabbage, thinly sliced
1/4 cup bean sprouts
3 baby bok choy
1/2 tsp white pepper

INSTRUCTIONS

Combine all the ingredients in a small bowl for the sauce. Mix well and set aside.
In a medium pot, add water and bring to a boil. Then add vermicelli noodles and cook for 1-2 minutes.
Take out the noodles, then drain and rinse the noodles with cold water. Add a little bit of cooking oil into the noodles to prevent sticking from each other. Set the noodles aside.
In a hot wok, add some cooking oil and add thinly sliced shallots. Fry the shallots to golden brown color, then take them out into a bowl. Set it aside.
In the same wok, add a little bit of cooking oil and beaten eggs. Stir the eggs around for 30 seconds to cook and break it up. Take it out into a bowl or a plate and set it aside.
Add a little bit of cooking oil into the same hot wok and minced garlic. When the garlic is lightly golden, add the chicken pieces. Stir until the chicken pieces for 4-5 minutes to cook.
Then add the vermicelli noodles and the sauce with the noodles. Toss and stir together for 1 minute.
Add the cooked eggs, shredded carrot, cabbage, bean sprouts, and baby bok choy. Toss and stir everything together again for another 1-2 minutes.
Finally, sprinkle white pepper and fried shallots on top of the noodles.