1/2 pack rice vermicelli (8 oz)
1 handful fresh bean sprouts
1 boneless & skinless chicken breast, cut into small pieces (8 oz)
1 teaspoon cornstarch
4 tablespoons cooking oil
3 cloves garlic, minced
3 stalks scallion, cut into 2-inch length
4 tablespoons soy sauce (Kimlan Light Soy Sauce)
1 tablespoon sweet soy sauce (ABC Brand)
4 tablespoons water
1 tablespoon sugar
3 dashes ground white pepper
Soak the rice vermicelli in warm water for 30 minutes or until they turn soft. Transfer the rice noodles to a colander to drain. Rinse the bean sprouts with water and set aside to drain. Lightly coat the chicken meat with the cornstarch. This step will tenderize the chicken.
Mix all the Seasoning Sauce ingredients in a small bowl. Set aside.
Heat up a wok or skillet on high heat. Add the cooking oil. When the oil is heated, add the minced garlic. Stir-fry until aromatic or turn light brown. Add in the chicken and stir fry until the chicken turn white on the surface.
Add the rice vermicelli noodles and the Seasoning Sauce. Stir the rice noodles continuously to blend well with the sauce. Continue to stir fry for 2-3 minutes or until noodles turn soft or no longer wet. Add the bean sprouts and scallions. Stir-fry for another minute or until the bean sprouts are cooked. Dish out and serve immediately.