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Export 17 ingredients for grocery delivery
Step 1
Combine the chicken and the marinade in a medium-sized bowl. Mix well and set aside.
Step 2
Cook or soak vermicelli noodles in boiling water according to package instructions until al dente. I like to cook the noodles 1 minute less than the package indicates. Once done, drain and set aside. Use a pair of scissors to cut the vermicelli into short strands so it’s easier to stir fry with.
Step 3
Mix all the sauce ingredients in a small bowl and set aside.
Step 4
Add 1 tablespoon of oil into a big skillet and heat over medium-high heat until hot. Add the chicken and spread out so the pieces are not overlapping. Sear until the bottom is lightly browned, 2 minutes or so. Flip to cook the other side until the chicken is just cooked through. Transfer to a plate.
Step 5
Pour in 1/2 tablespoon of oil and add the beaten eggs into the same pan. Lightly scramble the eggs until just cooked. Transfer to the plate with the chicken.
Step 6
Add the remaining 1 1/2 tablespoons of oil and the garlic, ginger and onion into the same pan. Stir and cook for 1 minute.
Step 7
Add the carrot and cabbage. Cook and stir for 1 minute, until the carrot just starts to turn soft.
Step 8
Add the noodles, cooked chicken, green onion and sauce mixture. Toss with a pair of tongs until the sauce is mixed evenly. Add back the eggs and toss again. Transfer everything to serving plates and serve hot as a main.
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