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- Adding crushed garlic and ginger when frying ingredients will add more flavour
- 10ml of sesame oil tossed through will enhance the Asian flavours
- Other vegetables such as carrot, celery and broccoli may also be added
- Serving in carboard noodle boxes will appeal to students
- Try not to over cook the vegetables; keeping them crispy will give good contrast in textures
- Hokkien noodles can be substituted for the vermicelli noodles
- Portion the noodles and keep in pie warmer
| INGREDIENTS | SERVES 10 | SERVES 25 | SERVES 50 |
|---|---|---|---|
| Rice noodles (vermicelli) | 1000g | 2500g | 5000g |
| Red capsicum, thinly sliced | 200g | 500g | 1000g |
| Green capsicum, thinly sliced | 200g | 500g | 1000g |
| Chicken breast skinless, thinly sliced | 500g | 1250g | 2500g |
| Vegetable oil | 50mL | 125mL | 250mL |
| Soy sauce, salt reduced | 100mL | 250mL | 500mL |
| Oyster sauce | 100mL | 250mL | 500mL |
Method
- Soak the noodles in boiling water until soft, then drain
- Fry vegetables and chicken in oil until chicken is cooked (approximately 5 minutes)
- Remove from heat
- Add soy and oyster sauces to chicken and vegetables
- Add soaked rice noodles and stir thoroughly
