Recipe shared with permission of publisher. Serves 2–3; Cooking time 10 mins; Preparation time 15 mins plus 15 mins standing time
Course
Entree
Cuisine
Indonesian
Prep Time15minutes
Cook Time10minutes
Total Time25minutes
AuthorTerry Tan and Christopher Tan
Ingredients
150g(5 oz) dried rice vermicelli(beehoon)
3boneless chicken thighs,cut into small pieces
½teaspoonground cumin
½teaspoonground coriander
¼teaspoonground cinnamon
¼teaspoonground turmeric
4clovesgarlic,finely chopped
2-3tablespoonsbottled sweet chilli sauce
2-3tablespoonstomato ketchup
1tablespoonsoy sauce
2teaspoonssugar,or to taste
1teaspoonsalt,or to taste
4tablespoonswater
5tablespoonsoil
1small onion,sliced
20curry leaves
5cabbage leaves,sliced
2-3green finger-length chillies,deseeded and thickly sliced
3eggs
Instructions
Soak the dried rice vermicelli in cold water for 15 minutes until softened but not soggy. Drain well. Cut into 10-cm (4-in) lengths.
Mix the chicken with the spices and garlic. Let it marinate for 15 minutes. Mix the 3 sauces with the sugar and salt. Set aside.
Heat the oil in a wok over medium-high heat. Add the onion and stir-fry for 2 minutes, then add the curry leaves, cabbage, chillies and marinated chicken. Stir-fry for 3–4 minutes or until the chicken is just cooked through.
Add the rice vermicelli and stir for 1 minute, then add the sauce mixture and stir-fry vigorously for 2–3 minutes. Push the noodles to the sides of the wok, crack the eggs into the centre and scramble until just set. Stir to mix well and serve immediately.