Serves 4
200g dried vermicelli noodles
1/4 cup rice flour
1 tsp Chinese five-spice powder
2 tsp sea salt flakes
3 x 200g chicken breast fillets, thinly sliced
2 Tbsp vegetable oil
2 cloves garlic, sliced
1 long red chilli, sliced, plus extra, to serve
2 bunches broccolini, trimmed
1 1/2 cups chicken stock
1 Tbsp kecap manis (see tips + tricks)
2 spring onions, thinly sliced
1 Cover the noodles with cold water and allow to stand for 15 minutes or until softened. Drain and set aside.
2 Place the rice flour, five-spice, salt and chicken in a bowl and mix to coat.
3 Heat half the oil in a wok or large non-stick frying pan over high heat. Add the chicken and cook, in batches, for 2 minutes or until cooked through. Remove and set aside.
4 Add the remaining oil, garlic, chilli and broccolini and cook for a further minute. Add the stock and kecap manis, cover, and cook for 2 minutes.
5 Serve with the noodles and top with spring onions and extra chilli.
By Donna HayMore related recipes
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