prep time15 minutes
cook time25 minutes
serves2 pax
Ingredients
| 200 g | San Remo Vermicelli |
|---|---|
| 4 cloves | Garlic, chopped finely |
| 6 | Mustard greens (sawi), blanched |
| 2 | Chicken thighs |
| 1 tbsp | Barbeque chicken sauce |
| 3 tbsp | Cooking oil |
| 1 tbsp | Sesame oil |
| 2 tbsp | Light soy sauce or to taste |
| 2 tsp | Oyster sauce |
| 1/2 tsp | Dark soy sauce or to desire color |
Method
- Cook San Remo Vermicelli according to the packet instructions.
- Marinate chicken with barbeque sauce for 10 minutes.
- Heat 2 tablespoons cooking oil in a frying pan. Pan fry marinated chicken until fully cooked. When the chicken cool down, cut into small pieces. Set aside.
- Heat another 1 tablespoon cooking oil in a frying pan. Sauté garlic until fragrant. Toss in cooked San Remo Vermicelli. Add in sesame oil, all seasoning and stir well.
- To serve, place San Remo Vermicelli, mustard greens and chicken pieces on serving plate. Serve immediately.
