Chicken, Vegetables and Bee Hon Stir Fry
- 200 grams bee hon (rice vermicelli)
- 1 tablespoon cooking oil
- 300 grams chicken thigh fillets, cut into thin slices
- 1 tablespoon annatto oil, (see notes after the recipe)
- 2 shallots, peeled and thinly sliced
- 4 cloves garlic, peeled and chopped
- ½ cup julienned carrot
- ½ cup sliced green beans
- 1 ½ cups thinly sliced white cabbage
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon calamansi juice, or lemon or lime juice
- ½ teaspoon sesame seed oil
- cilantro, to garnish
- fried shallots, to garnish
- Soak the bee hon in tap water for twenty minutes then drain.
- In a wok or frying pan, heat the tablespoon of oil and spread the chicken strips evenly.
- Sprinkle in half a teaspoon of salt and a quarter teaspoon of pepper.
- Stir fry for four to five minutes and set aside.
- Pour the annatto oil into the wok (or use a clean one) and heat.
- Saute the shallots and garlic until aromatic, about a minute.
- Add the vegetables and sprinkle in another half a teaspoon of salt and quarter teaspoon of pepper.
- Stir fry for one minute or just until the vegetables are starting to soften but only partially done.
- Add the cooked chicken and drained bee hon to the vegetables.
- Drizzle the soy sauce, fish sauce and calamansi juice over the noodles, and stir fry for a minute.
- Pour a quarter cup of water along the edges of the stir fry, turn the heat down to low, cover the pan and allow the noodles to soften in the steam for about a minute.
- Toss everything thoroughly then taste. Adjust the seasonings to suit your taste.
- Drizzle in the sesame seed oil and toss thoroughly once more.
- Serve your chicken, vegetables and bee hon stir fry topped with cilantro and fried shallots.
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