I know there are lots of you out there that are constantly looking for a new dish, a new recipe. I’m forever on the internet looking for something I haven’t tried before. I like to cook dishes from different countries, different cuisines. And I always find something! This noodle dish looked very interesting to me, so I gave it a whirl, and it was so delicious! Some recipes are asking to add bacon to it, but I chose to forgo it, and just stick with chicken as the protein. It worked out great. I made a big pot, and fed my family and myself with it perfectly. Give it a try, you won’t regret it.
What you’ll need:
- 1 package Kame Rice Sticks Vermicelli
Sauce
- 3 tbsp Burman’s Soy Sauce
- 3 tbsp Kame Rice Cooking Wine
- 3 tsp Jamaican Choice Curry Powder
- 1 tsp white sugar
- 1/2 tsp white pepper
Chicken
- 5 oz boneless chicken breast (or more), sliced
- 1/4 tsp salt
- 1/2 tsp curry powder
Add-ins
- 2 tbsp peanut oil
- 2 eggs
- 1/2 onion, sliced or diced
- 1 cup 1 cup bean sprouts
- 3 garlic cloves, minced
- 1 red bell pepper, seeded and and finely sliced
- 1 cup baby spinach
Mix the sauce in a medium bowl. Season the chicken with salt and white pepper, then toss in the sauce.
Prepare the vermicelli according to the instructions on the package. Prepare the eggs by making a small omelette, then slice them into small strips.
Add oil to a hot pan, then add chicken and garlic to the pan. Sauté over medium heat. Add red pepper.
Add bean sprouts and stir. Add baby spinach and stir.
Add th sauce to the stir fry. Add the cooked vermicelli and mix well.
Bon Appétit!