Stir Fried Vermicelli (Tsa bi hoon) is a loved favourite in my household, real easy to knock up and real tasty. It is as common, if not more common than fried rice across Taiwan and has a lighter texture, leaving you feeling satisfied and not guilty!
Preparation time: 20 mins
Cooking time: 15 mins
Serves 2
Ingredients:
200 gram chicken breast
2 carrots
2 eggs
3 cloves garlic
300 gram vermicelli
2 sprigs spring onion
3 tablespoons soy sauce
2 tablespoons rice wine (mi chiu)
2 teaspoons raw sugar
Basil for decoration (optional)
Directions:
1. In a bowl of boiling water, add the vermicelli to soften. Ensure it is covered entirely and leave for 10 minutes.
2. Shred the carrots, garlic and thinly slice the chicken. Slice the spring onion into long strips.
3. In a heated pan, roughly scramble the eggs. Remove from heat.
4. In a heated wok, add a dash of cooking oil and the chicken and brown for 5 minutes.
5. Add the spring onion, carrots and garlic and stir for a few minutes.
6. Drain the vermicelli and add to the wok.
7. Add the soy sauce, rice wine and sugar and stir until well combined.
8. Add more soy sauce/sugar to taste.
9. Add the eggs and combine well.
10. Serve immediately with the basil for decoration.
1. In a bowl of boiling water, add the vermicelli to soften. Ensure it is covered entirely and leave for 10 minutes.
2. Shred the carrots, garlic and thinly slice the chicken. Slice the spring onion into long strips.
3. In a heated pan, roughly scramble the eggs. Remove from heat.
4. In a heated wok, add a dash of cooking oil and the chicken and brown for 5 minutes.
5. Add the spring onion, carrots and garlic and stir for a few minutes.
6. Drain the vermicelli and add to the wok.
7. Add the soy sauce, rice wine and sugar and stir until well combined.
8. Add more soy sauce/sugar to taste.
9. Add the eggs and combine well.
10. Serve immediately with the basil for decoration.
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