
A delicious and authentic Chinese stir-fry featuring thin rice vermicelli, tender marinated chicken, and crisp vegetables. This quick-cooking dish is seasoned with savory soy sauce and aromatic five-spice for a perfect weeknight meal.
Soak the dried rice vermicelli in warm water according to the package instructions. Test the texture by chewing a strand; it should be pliable and soft, not hard or brittle. Drain thoroughly in a colander and shake well to remove all excess water.
Transfer the drained noodles to a large bowl. Toss them with 1 teaspoon of vegetable oil and 1/2 teaspoon of dark soy sauce, mixing until the noodles are evenly coated and take on a light brown color. Set aside.
Slice the chicken breast into thin, bite-sized strips. In a medium bowl, combine the chicken with cornstarch, water, oyster sauce, Shaoxing wine, 1/4 teaspoon of white pepper, five-spice powder, and 1 teaspoon of vegetable oil. Mix well and let it marinate for 20 minutes.
While the chicken marinates, prepare your vegetables: thinly slice the ginger, shallots, carrot, cabbage, and scallions. It is essential to have all ingredients prepped and ready by the stove before you start cooking.
Heat a wok or large skillet over high heat until very hot. Add 3 tablespoons of vegetable oil, followed by the ginger and marinated chicken. Stir-fry quickly until the chicken is just cooked through and no longer pink.
Add the sliced shallots to the wok and stir-fry for 10 seconds. Toss in the shredded cabbage and carrots, and continue stir-frying for another 30 seconds until the vegetables are slightly softened but still retain a crunch.
Season the mixture with the light soy sauce, sesame oil, and the remaining 1/4 teaspoon of white pepper. Stir well to ensure the seasoning is evenly distributed.
Add the prepared rice noodles and scallions to the wok. Lower the heat to medium and toss everything together vigorously to heat the noodles through and combine with the chicken and vegetables. Taste and add salt if needed. For softer noodles, add 2 tablespoons of water, cover with a lid, and steam on low heat for 1 minute before serving.
To prevent the noodles from clumping, ensure they are very well-drained before adding them to the wok. If you prefer a spicy kick, add a teaspoon of chili oil or sriracha during the final stir-fry. For an even more authentic 'Singapore Style' version, add 1 tablespoon of curry powder when stir-frying the vegetables.




