Need a quick merienda? This Asian-inspired sotanghon should fix your curry craving in 30 minutes—tops!
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Serves 2 to 3 (as merienda) Cooking Time 30 minutes
For the seasoning mixture
1 tablespoon curry powder
1 1/2 tablespoons oyster sauce
2 teaspoons sesame oil
1 tablespoon light soy sauce
1 teaspoon sugar
3 tablespoons chicken stock
150 grams vermicelli noodles (sotanghon)
oil for sauteing
1/2 cup chicken breast, sliced into strips
1/4 cup red bell peppers, sliced into strips
1/4 cup green bell peppers, sliced into strips
1/4 cup yellow bell peppers, sliced into strips
1/3 cup carrots, julienned
2 cups bean sprouts (togue)
chopped chives for garnish
1 Soak vermicelli noodles in water.
2 Make the seasoning mixture: In a bowl, mix all ingredients. Set aside.
3 Heat a little oil in a pan and saute chicken strips. Add red, green and yellow bell peppers and carrots. Put in softened noodles and bean sprouts. Mix well then pour in seasoning mixture. Toss noodles well and let them absorb the sauce. Sprinkle chopped chives for garnish.
Photography by David Hanson | Food Styling by Sharlene Tan | Prop Styling by Elaine P. Lim
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