Chicken Mei Fun: Chinese Home-Style Rice Noodles

thewoksoflife.com

subheading: FOR THE RICE NOODLES:

7 ounces dried thin rice vermicelli noodles

1 teaspoon vegetable oil

½ teaspoon dark soy sauce

subheading: FOR THE CHICKEN:

7 ounces chicken breast

subheading: (cut into strips):

1 teaspoon cornstarch

1 tablespoon water

1 ½ teaspoons oyster sauce

2 teaspoons Shaoxing wine

¼ teaspoon white pepper

1 pinch five spice powder (optional)

1 teaspoon vegetable oil

subheading: FOR THE REST OF THE DISH:

2 slices ginger

subheading: (julienned):

4 to 5 small shallots (thinly sliced)

1 medium carrot (julienned)

5 oz. cabbage (shredded)

3 scallions (cut into 2-inch pieces)

3 tablespoons vegetable oil

1 ½ tablespoons light soy sauce

½ teaspoon sesame oil

¼ teaspoon white pepper

salt to taste

2 tablespoons water (optional)

Directions at thewoksoflife.com

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