Preparation time: 20 minutes
Total cooking time: 10 minutes
Serves 4


100g (3 1/2 oz.) rice vermicelli
cooking oil
500g (1lb) chicken breast, cut into strips
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
2 teaspoons Asian-style curry powder
1 red onion, sliced
1 red capsicum, cut into short strips
2 carrots, cut into matchsticks
2 zucchini, cut into matchsticks
1 tablespoon soy sauce


1. Cover the vermicelli with some boiling water and soak for about 5 minutes or so. Drain it very well and place on a tea towel to dry.

2. Heat the wok until it becomes hot, add 1 tablespoon of oil and swirl it all around to coat the side. Stir-fry the chicken in small batches over very high heat until it becomes browned and just tender. Then remove the chicken and drain it on paper towels.

3. Reheat the wok, add 1 tablespoon of the oil and stir-fry the garlic, the ginger, the curry powder and the onion for about 1 to 2 minutes or so, or until it becomes fragrant. Add the capsicum, the carrot and the zucchini and stir-fry until it becomes kind of well coated with the spices. Add 1 tablespoon of water and stir-fry it for about 1 minute.

4. Add the drained noodles and the chicken to the wok. Add the soy sauce and toss it well. Season well and serve immediately.

Nutrition Value:

Protein 30g;
Fat 15g;
Carbohydrate 25g;
Dietary Fibre 4g;
Cholesterol 60mg;
Energy 1495kJ (355cal)


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