Chicken Mee Siam
rice vermicelli with peppers and bok choy
Ingredients
- Chicken Thighs
- Pepper(s)
- Rice Vermicelli
- Yellow Onion(s)
- Garlic Clove(s)
- Sambal Oelek
- Soy Sauce
- Liquid Egg
- Lime
- Bok Choy
Necessary elements
Pot, strainer, pan.
1. Chop the garlic. Slice the onion. Cut the pepper into sticks. Cut the bok choy into pieces. Cut the lime in half.
2. Bring a pot of water to a boil. Add the vermicelli and cook for 2-3 minutes. Drain, rinse with cold water and set aside.
3. In a skillet over medium-high heat, add the eggs, spread in a thin layer and cook for 1-2 minutes. Remove, roll and cut to make strips.
4. In the same pan, add the onions, the peppers and the bok choy. Cook for 5-6 minutes. Push the vegetables aside in the pan and add the chicken pieces. Cook 3-4 minutes on each side.
5. In a bowl, combine the garlic, the sambal oelek, the soy sauce, lime juice and 1 tbsp of sugar. Add the vermicelli and the sauce to the pan. Mix well.
6. Serve the chicken vermicelli and garnish with the egg strips. Bon appétit!