Stir Fry Vermicelli Noodles with Chicken & Napa Cabbage (酸菜鸡丝炒粉条)

By Souped Up Recipes · 30 min

Ingredients

Instructions

1. Cut the sweet potato starch noodles into 6-inch pieces and simmer 4 to 5 minutes, until soft but slightly undercooked.
2. Drain well and rinse under cold running water to stop the cooking. Toss with 1/2 tablespoon dark soy sauce and a drizzle of vegetable oil, then set aside.
3. Cut the chicken into strips and marinate with 1 teaspoon cornstarch, 1/2 tablespoon soy sauce and 1/2 tablespoon sour cabbage brine for 10 minutes.
4. Finely dice the ginger, thinly slice the garlic, and cut the dried chilies open and remove the seeds.
5. Separate the scallion whites from the greens. Roughly dice the whites for stir-frying and cut the greens into 1-inch pieces.
6. Slice the red chili and half the green chili diagonally, and julienne 30 grams of carrot.
7. Mix 2.5 tablespoons soy sauce with 1 tablespoon soybean paste.
8. Heat a wok until smoking, add 2 to 3 tablespoons cooking oil and the chicken, and cook until about halfway done, about 30 seconds. Add garlic, ginger, dried chilies and scallion whites and stir until fragrant.
9. Drizzle 1 tablespoon Chinese cooking wine down the side of the wok, add the sour cabbage and stir for 1 minute. Push everything aside, add the noodles and the sauce, and toss until the noodles absorb the flavors.
10. Add the fresh chilies, carrot and scallion greens and cook until the vegetables are slightly soft. Turn off the heat, drizzle with 1 tablespoon sesame oil and toss once more.

Summarized from Souped Up Recipes's video. Watch it for the details.

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