• 8 shrimp (medium sized, deveined, shells removed)
  • 1 handful bean sprouts
  • 2 garlic cloves (chopped)
  • 2 stalks spring onions (chopped to 2- inches lengths)
  • chicken
  • meat
  • 1 medium carrot (small/, chopped into matchsticks)
  • corn (/ olive oil)
  • white pepper (Dashes of flavoured)
  • 4 tablespoons soy sauce
  • 1 tablespoon cornstarch (to marinate chicken)
  • 1 tablespoon sambal oelek (I use Thai Choice brand)
  • 1 sugar (tablepsoon)
  • 1 packet vermicelli (follow packet’s cooking instructions)
  • 1/2 cup water


  1. Mix sugar, white pepper, soy sauce, water in the bowl and set aside. In another bowl, marinate the chicken with cornstarch. Heat up a wok and add in the cooking oil. Add in the chopped garlic and stir-fry until aromatic or turn light brown.
  2. Stir in the chicken meat and fry until the chicken is cooked through. Add in shrimps and continue stir-frying until cooked.
  3. Add in the vermicelli and then follow by seasonings. Toss the rice sticks continuously until fully coated.
  4. Continue to stir fry for 3 minutes or until noodles turn soft, then throw in bean sprouts and spring onions. Stir-fry until the bean sprouts are cooked.
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