Soy and Sweet Chilli Chicken Vermicelli Bowls

Serves: 4Ingredients

Chinese BBQ marinade:

3 garlic cloves, crushed

1 thumb-sized piece of ginger, finely grated

1/3 cup soy sauce

1/3 cup oyster sauce

1/3 cup sweet chilli sauce

2 tsp rice wine vinegar

2 tsp Shaoxing wine

1/4 tsp white pepper

Quick pickling liquid:

1/4 cup rice wine vinegar (or white vinegar)

1/4 cup warm water

1 tsp salt

1 tbsp sugar

2 chicken breasts, sliced in half horizontally

200g dried vermicelli rice noodles (If you prefer thick vermicelli noodles, you can find these in most asian grocers)

2 carrots, julienned

1/4 red cabbage, finely shredded

1 cucumber, julienned

Fresh coriander, to serve

Toasted sesame seeds, to serve

Spring onion greens, to serve

Method

1. In a large bowl, combine the garlic, ginger, soy sauce, oyster sauce, sweet chilli sauce, rice wine vinegar, Shaoxing wine and white pepper. Mix well.

2. Add the chicken to the marinade and toss to coat.

3. Combine the vinegar, warm water, salt and sugar in a bowl, stirring until dissolved. Add the shredded  cabbage and julienned carrots, and toss to coat. Set aside for at least 20 minutes, stirring occasionally.

4. Prepare the vermicelli noodles according to packet instructions. Drain and rinse under cold water to prevent sticking*.

5. Heat a large frying pan over medium heat with a drizzle of olive oil. Take the chicken out of the marinade, allowing any excess to drip off, and cook for approximately 4–5 minutes on each side until golden and cooked through. Be mindful that the sugar in the sweet chilli sauce can caramelise quickly, so adjust the heat as needed.

6. Transfer the chicken to a plate and allow to rest for 5 minutes before slicing into strips.

7. Meanwhile, turn the heat to low and pour the remaining marinade into the pan. Bring to a gentle simmer, stirring until slightly thickened, then remove from the heat and place in a small bowl.

8. Divide the vermicelli noodles between serving bowls. Top with the sliced chicken, drained pickled cabbage and carrots, fresh cucumber and coriander.

9. Spoon the warm soy and sweet chilli sauce over the top and serve immediately.

*Don’t cook the noodles too early as they tend to stick together the longer they sit.