Step 1

Soak the rice vermicelli in warm water for 30 minutes or until they turn soft. Drain the rice noodles in a colander.

Step 2

Rinse the bean sprouts with water and set aside to drain. Lightly coat the chicken meat with the corn starch. This step will tenderize the chicken.

Step 3

Mix all the Seasoning Sauce ingredients in a small bowl. Set aside.

Step 4

Heat up a wok or skillet on high heat. Add the cooking oil. When the oil is heated, add the minced garlic. Stir-fry until aromatic or turn light brown. Add in the chicken and stir fry until the chicken turn white on the surface.

Step 5

Add the rice vermicelli noodles and the Seasoning Sauce. Stir the rice noodles continuously to blend well with the sauce. Continue to stir fry for 2-3 minutes or until noodles turn soft or no longer wet. Add the bean sprouts and scallions. Stir-fry for another minute or until the bean sprouts are cooked. Dish out and serve immediately.