Stir-Fried Vermicelli
Ingredients
125g CHAMPION Vermicelli noodles
4 teaspoons olive oil
2 (about 350g) single chicken breast fillets, thinly sliced across the grain
1 brown onion, cut into thin wedges
2 carrots, peeled, halved and thinly sliced
½ orange bell pepper, deseeded, thinly sliced
½ yellow bell pepper, deseeded, thinly sliced
2 celery sticks, ends trimmed, thinly sliced diagonally
200g green beans/ bora, topped, cut diagonally
125g pkt baby corn, halved length-ways
Fresh ginger, peeled, cut into matchsticks
2 garlic cloves, crushed
2 teaspoons CHAMPION Chowmein Seasoning
2 tablespoons water
1 bunch baby Pak Choy/ Bok choi, leaves separated, washed, shredded
60ml (1/4 cup) dark soy sauce
60ml (1/4 cup) sweet chili sauce
Directions
-Place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 2-3 minutes to soak. Use a fork to separate. Drain.
- Heat two teaspoons olive oil in a large wok over high heat. Add the chicken and stir-fry for 2 minutes or until just cooked. Transfer to a plate.
-Add the remaining two teaspoons of olive oil to the wok. Add onion, ginger and garlic and sauté to release flavors. Add carrot, sweet peppers, celery, beans and corn to the wok and stir-fry for 2 minutes. Add water and Pak choi/ bok choy and cook for 1-2 minutes or until beans are bright green and tender crisp.
-Add the chicken and noodles, soy sauce and sweet chili sauce and CHAMPION Chowmein seasoning and toss until well combined and heated through. Divide among serving plates and serve immediately.
