In one of my previous posts about factory outlet shopping at Woodlands Loop, I mentioned about this Japanese Crispy Chicken with Seaweed from CS Tay (read the blog post here) which is one of the few processed foods that I do buy and use in cooking. And this is a one dish meal that I came up with which is easy to make and really tasty!
Stir Fried Seaweed Chicken Noodles Recipe
Ingredients (serves 2-3)
300g thick rice vermicelli, blanched
10-12 pieces frozen seaweed chicken
100g fish cake, sliced
150g french beans, snapped into 1″ lengths
1 cup frozen mixed vegetables, thawed
2 eggs, lightly beaten
3 cloves garlic, minced
1 1/2 tbsp oyster sauce
dash of fish sauce
1/4 cup water
1. Heat a little oil in pan and pan-fry the seaweed chicken till heated through. Remove and set aside.
2. In the same pan, saute garlic till fragrant. Add french beans and mixed vegetables and stir fry for about 30 seconds.
3. Push the vegetables to one side of the pan and add eggs on the other side. Scramble the egg with the spatula and then mix with the vegetables.
4. Add the vermicelli, fish cake and sauce. Stir fry till well combined. Adjust seasoning if need be.
5. Return the seaweed chicken to the pan and stir to combine.
If you like the seaweed chicken to be more crispy, you can pop them into the oven or deep fry them as per the instructions on the packaging. Instead of adding them into the noodles, you can serve them separately so they don’t get soggy. Whether pan-fried (less oil, healthier option) or deep-fried, they taste just as good. Enjoy!