Servings: 4
INGREDIENTS
- 14 ounces/400 grams Vermicelli noodles
- 2 onions, thinly sliced
- 1 pound/450 grams chicken breast, cut into strips
- 9 ounces/250 grams Portobello/Shiitake mushrooms, sliced
- 9 ounces/250 grams Shimeji mushrooms, stems removed and sliced
- 3 tablespoons soy sauce
- 3 tablespoons toasted sesame oil
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- 1 teaspoon salt
- 4 tablespoons oil
- 3 cups hot water, or enough to cover the pasta
INSTRUCTIONS
- Heat a wok with oil and fry half of the noodles until golden brown, stirring constantly.
- Remove from the wok and set aside. Add the onions and fry until golden. Then, add the mushrooms and mix well. Add the chicken breast and fry for about 2 minutes.
- Next, add the soy sauce, sesame oil, and spices, and mix everything together. Add the fried noodles along with the uncooked noodles. Pour in the hot water and stir. Spread the noodles evenly with a wide spoon (the water should be at the level of the noodles). Cover the wok and cook over low to medium heat for about 10 minutes.
- Turn off the heat and let it sit for 5 minutes. Then, stir in sesame seeds, coriander, and chopped green onions.