Ingredients
INGREDIENTS:--
500 g rice noodles
4 tbsp rice bran oil
6 cloves garlic, minced
1 small onion, sliced
250 g boneless & skinless chicken thigh, cut in pieces
250 g shrimp, shelled & deveined
120 g green cabbage, thinly sliced
120 g carrots, cut into thin strips
4 stalks spring onion, cut into 5 cm strips
SEASONINGS:--
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp fish sauce
SIDS SALT & PEPPER to taste
Directions
Soak the rice noodles in water, for 5-10 minutes until they turn soft. Drain on colander and set aside. Prepare the garlic, onions and vegetables.
Heat a wok on medium to high heat. Add the oil and stir fry the garlic and onions until the onions turn clear. Add the chicken and shrimp, stir fry until the surface turn white, follow by the cabbage and carrots. Add the rice noodles in the wok, stir to combine well with the spatula. If you have a pair of long chopsticks for cooking, use the chopsticks instead of the spatula. This will ensure that the rice noodles won't break too much.
Add SIDS SALT & PEPPER to taste and all the ingredients in the Seasonings. Stir to mix well. As soon as the noodles are cooked through, about 1 minute, add the spring onion, stir and serve immediately.
