Here is a recipe for rice vermicelli noodles, cooked with a wide variety of colourful vegetables!! It is well-loaded with chicken and prawns and flavoured with the spices of the curry powder. The subtle flavours of the vegetables complement the taste of these relatively thin noodles. You can have these noodles alone or along with a side dish. Plan in advance if you would like to cook these noodles as they consist of a variety of ingredients and the preparation itself is time-consuming...
.....and yes, keep your chop sticks ready:)Preparation time - 20 minutes + at least one hour of marination
Cooking time - 30 minutes
Rice vermicelli noodles - 375 gm
Red peppers - 1, big
Yellow peppers - 1, big
French beans - 8-10
Chinese cabbage - 1, small
Shallots - 10
Ginger paste - 1 1/2 tbsp
Garlic paste - 1 1/2 tbsp
Chicken breasts - 2
Prawns - 400 gm
Soya sauce - 1 1/2 tbsp+1 tbsp
Chinese Rice wine - 1 1/2 tbsp
Curry powder - 1 1/2 tbsp
Chicken stock - 90 ml
Salt - to taste
Coriander leaves - a few
Method :
1. Cook the noodles in boiling water for 5-7 minutes. Put of the heat and keep closed for another 5 minutes. Then strain in a colander under cold running water. Keep aside.
2. Half and finely slice the peppers. Cut the french beans slanting. Roughly chop the Chinese cabbage. Finely slice the shallots. Make strips of the chicken breasts. Clean and wash the prawns.
3. In a bowl, mix together rice wine, soya sauce, ginger and salt. Add the prawns and the chicken strips to this mixture and mix well. Refrigerate it for a minimum of an hour. Here, I marinated overnight as I had already decided to make it the next day. The prawns and chicken will be well marinated and taste very different when done like this.
4. In a pan heat oil. Add half of the marinated chicken and prawn. Stir fry till they are light brown in colour. This will take approximately 5-6 minutes. Repeat it for the other half too.
5. In the same pan, add the beans, sprinkle a little salt and stir fry till they are tender. Add the peppers, sprinkle salt and stir fry for 2 minutes each. Add the cabbage and stir fry for a minute only; otherwise, it leaves water and it will get a little mushy. Sprinkle salt only when the other vegetables are added.
6. Heat oil in another deep bottomed pan. Add the curry powder and stir for a minute. Add the garlic paste and shallots and stir fry for 4-5 minutes till the shallots are translucent.. Add the chicken stock, soya sauce and the prawn and chicken mix. Cook till all the liquid is well absorbed
7. Add the stir fried vegetables and toss them well. The colours of all the vegetables gives such a pleasure to see.
8. Add the cooked noodles and toss them for a minute or two till the vegetables and noodles are well- coated or mixed. Check the seasoning. You may add a dash of pepper powder, if you like the flavour. I have added it since I like the different flavour it imparts to the dish.
9. Put the noodles in to a big serving tray and garnish with coriander leaves.
10. Serve others and serve yourself!!
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