A simple rice noodle dish that features the flavors of Singapore and can be prepared in just 45 minutes, this recipe is sure to satisfy your hunger.
5 ounces dried rice vermicelli
6 tablespoons vegetable oildivided
1 onionfinely sliced
4 large garlic clovesminced
1 large carrotjulienned and cut into 3-inch-long pieces
1/2pound chicken breastthinly sliced
1/2cup light soy sauce
salt to taste
1 cup thinly sliced spring onions,green parts only
1red jalapeño,thinly sliced
Place the dried rice vermicelli in a large pot and cover it with room temperature water. Let the noodles soak for 30 minutes until they are soft.
While the noodles are soaking, heat 2 tablespoons of oil in a large skillet over medium-low heat. Pour the beaten eggs into the skillet and swirl to coat the entire surface with the eggs.
Let the eggs cook until the omelet is golden on the bottom, then flip it over and cook until the other side is also golden. Remove the omelet from the skillet, slice it very thinly, and then set it aside.
In the same skillet, heat the rest of the oil and sauté the onions, garlic, and carrots until they are tender.
Create a well in the middle of the cooked vegetables and add the chicken, tossing with a wooden spoon until the meat is just cooked through.
Add the soaked vermicelli and drizzle the soy sauce over everything, mixing thoroughly until the ingredients are well distributed. Add the sliced omelet to the skillet, reserving a bit for the garnish, and mix some more. Season with salt to taste.
Divide evenly into two bowls, garnish with sliced omelet and spring onions, and serve with sliced red jalapeños.