Step 1

Whisk together all the ingredients listed under the sauce.

Step 2

Soak the dried prawns in hot water for 15 minutes. Meanwhile prep the other ingredients.

Step 3

Clean and chop the chicken breast into bite-sized pieces. Marinate the chicken with 2 teaspoons of the prepared sauce. Keep aside.

Step 4

Chop the vegetables and green onions.

Step 5

Beat the eggs with a pinch of salt and pepper.

Step 6

Boil 6 cups of water with 1 tablespoon of cooking oil in a large pot or wok. Add the rice vermicelli to boiling water and cook for 2 minutes. Drain in a colander and immediately transfer to a bowl of room temperature water. Mix well, drain and keep aside.

Step 7

Heat 2 tablespoons of oil in a large wok or pan. Once the oil becomes hot, add garlic and toss for a few seconds. Add onions and stir-fry for about 1 to 2 minutes.

Step 8

Add the marinated chicken and toss for 2 minutes. Drain the soaked prawns and add. Fry for 1 minute. Next stir-fry the carrots and cabbage for a minute.

Step 9

Create some space in the middle of the wok by pushing the ingredients to the sides. (As you can see in step-by-step pictures in the post above.)Add the beaten eggs and scramble until half-cooked. Toss with the rest of the ingredients.

Step 10

Mix in the blanched vermicelli, add sauce and toss with tongs or chopsticks until all ingredients come together. Do not toss for more than 2 minutes or else you risk overcooking and breaking the vermicelli.

Step 11

Add bean sprouts, toss for a minute and remove from heat.

Step 12

Garnish with green onions and transfer to a serving bowl. Enjoy!