Ingredients:

• 300g ecoBrown’s Premiere Vermicelli (dry weight)
• 45g cooking oil
• 90g thinly sliced red onion
• 45g chopped garlic
• 40g dried prawns (rinsed and roughly diced)
• 20g bean paste
• 60g blended chilli paste
• 45g sweetened chilli sauce
• 100g chicken breast meat, sliced
• 1 tsp salt
• 1 tsp sugar
• 1 tsp chicken stock powder
• 90g carrot, julienned
• 100g white cabbage, julienned
• 2 sprigs coriander
• 1 tbsp fried shallots
• 2 key limes
• 1 tsp ginger torch, grated

Method:

1. Soak vermicelli in cold water for 20 minutes to soften. Discard water, and keep vermicelli aside.
2. Heat up a pan over medium heat, add oil and sauté onion and garlic till fragrant.
3. Add in dried prawns and cook until the prawns turn golden. Turn down the heat and add in bean paste and cook for another 3 – 5 minutes.
4. Next, add in blended chilli paste and sweetened chilli sauce and cook for another 2 minutes. Once the sauce is slightly thickened, add in chicken breast meat and cook for another 2 minutes. Add in salt, sugar and chicken stock powder.
5. Add in carrot and white cabbage, and then followed by vermicelli.
6. Lightly toss the vermicelli around the pan to mix well with the rest of the ingredients.
7. Cook for another 2 – 3 minutes. Serve.