Ingredients

• Rice vermicelli (bihon), dry 250 g
• Chicken breast, thinly sliced 300 g
• Vegetable oil 2 tbsp
• Onion, sliced 1 medium (120 g)
• Garlic, minced 4 cloves (16 g)
• Carrot, cut into thin strips 1 medium (100 g)
• Green beans or snow peas, sliced 100 g
• Cabbage, shredded 250 g
• Chicken broth 500 ml
• Soy sauce 4 tbsp (60 ml)
• Oyster sauce 2 tbsp
• Ground black pepper 1/2 tsp
• Calamansi or lemon wedges to serve

Instructions

1. 1

   Soak the rice vermicelli in cold water for 10 minutes until pliable, then drain.

2. 2

   Heat the oil in a large wok or pan over medium-high heat and fry the onion and garlic for 2 minutes until soft.

3. 3

   Add the chicken and stir-fry for 4-5 minutes until cooked through, then add 2 tbsp of the soy sauce, the oyster sauce and the pepper.

4. 4

   Add the carrot and green beans and stir-fry for 2 minutes, then add the cabbage and cook for 1 minute more; lift out about half of the vegetables and set aside.

5. 5

   Pour in the broth and the rest of the soy sauce and bring to a boil.

6. 6

   Add the drained noodles and toss for 5-7 minutes over medium heat until they have absorbed the liquid and are tender.

7. 7

   Return the reserved vegetables, toss, and serve with calamansi or lemon wedges to squeeze over.