Vermicelli Noodles (One Pan)

4 standard portions

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Ingredients

• 200 g Vermicelli ((£0.70))
• 4 cloves of garlic, finely chopped ((£0.69/3)=(£0.23))
• 1 large Chinese cabbage, thinly sliced ((1.00))
• 3 carrots, chopped into thin match sticks ((£0.30))
• 350 g chicken breast, thinly sliced ((£2.20))
• 1 white onion, thinly sliced ((£0.65/3)=(£0.22))
• 1 bunch of fresh coriander, torn to serve ((£0.50))
• 3 spring onions, thinly sliced ((£0.40))
• 1 lime, wedges to serve ((£0.20))
• 200 ml chicken stock
• 5 tbsp sweet soy sauce
• 2 tbsp normal soy sauce
• 1 tbsp cornstarch + 2 tbsp cold water
• 1 tbsp rice vinegar
• 2 tbsp rapeseed oil
• Optional chilli flakes

Method

1. To a bowl, add the thinly sliced chicken breast. Add 1 tbsp of the sweet soy sauce and stir to evenly coat.
2. To a large/deep frying pan or wok, add 1 tbsp of the rapeseed oil and increase the heat to medium. Allow the oil to get hot and then add the chicken and garlic to the pan.
3. Fry for around 4 minutes (the chicken should cook quickly as it’s thinly sliced). Set the chicken and garlic aside, deglazing the pan with a splash of water.
4. Next, add the remaining rapeseed oil along with the veggies (cabbage, onion and carrots). Season with salt and fry on high for around 7 minutes.
5. Meanwhile, add the Vermicelli noodles to a bowl with boiling water, covering with a lid/plate and leaving for 2-4 minutes. Also combine the sweet soy sauce, soy sauce, rice vinegar, chicken stock and cornflour slurry in a mixing jug.
6. Once the veggies have softened, add the sauce, chicken and noodles into the pan, stirring to combine. Continue to cook until the sauce thickens, this should take around 2 minutes.
7. Serve with a sprinkle of chopped spring onion, lime wedges, coriander and chilli flakes.