Chef Benny Doro

Details

• Prep Time:
  15 min
• Cook Time:
  7 min
• Ready Time:
  22 min

Ingredients

• 16 ounces rice noodle vermicelli cooked as per the directions and set aside
• 4 tablespoons canola oil
• 8 ounces boneless skinless chicken breast baked then shredded
• 1 tablespoon minced garlic
• 1 red chili chopped
• 1 cup napa cabbage, sliced thin
• 1/2 cup carrots, julienned
• 1 bunch scallions chopped into thick cuts
• 1/4 bunch cilantro, chopped
• 1 teaspoon dark sesame oil
• 1 lime, cut into fourths

For the Sauce:

• 1 tablespoon vinegar
• 2 tablespoons Madras curry powder
• 1 pinch turmeric
• 2 tablespoons light soy sauce
• 1/2 cup oyster sauce
• 2 tablespoons siracha chili sauce
• 2 tablespoons ketchup

Directions

Start with a scorching hot wok add the oil let it start to smoke then add the carrots, garlic, dark sesame oil, scallions, chili and the shredded chicken and let sit for 20-30 seconds then quickly stir fry it around for about one minute.

Now add the sauce ingredients all at once and stir around until it is starting to bubble and thicken.
Now add the noodled and toss and until sauce and ingredients are incorporated now let sit for 30-60 seconds which will create some crispy noodles at the bottom.

Give it a final stir and plate, garnish with fresh cilantro and lime wedges, enjoy with a nice cold beer kids.

Enjoy

Benny

Step by step in photos here >>