• 400 gms boneless chicken breasts or thighs, cut to small soup cube size
• 6 cups chicken stock, chick here for the recipe
• 100 gms rice vermicelli
• 1 carrot, fine diced
• 1 medium onion, finely chopped
• ½ yellow bell pepper, fine diced (julienned)
• ½ green capsicum, fine diced (julienned)
• 1 tablespoon grated fresh ginger
• 2 tablespoon dark soy sauce
• 1 tablespoon rice vinegar
• A handful of fresh celery
• 1 tablespoon olive oil
• 1 teasponn sesame oil.
• Salt to taste
• Roasted paprika, crushed pepper and oregano to dress up
• A handful of torn fresh parsley.

Heat oil in a deep skillet, cook onion, carrots and chicken together with a few celery leaves and a few pinches of salt for 3-4 minutes.

Pour in the chicken stock. Add the grated ginger and couple of more celery leaves.

Add salt to taste and sprinkle some crushed pepper, give a nice mix and cover with a lid and let simmer for 15-20 minutes.

Add the soy sauce, rice vinegar and the uncooked rice vermicelli and cook for 4-5 minutes till the noodle is cooked al dente on high flame.

Turn off and tip in the julienned bell peppers and sesame oil, cover back with the lid and allow resting for 3-4 minutes.

Dress up with dry oregano, paprika, torn parsley and serve hot.

by Pak101.com (few years ago!) / 1160 views