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Chinese Chicken Vermicelli Recipe

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This recipe for Chinese Chicken Vermicelli, by , is from Ogert Ainos & Baba Juice, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Garrison
Added: Wednesday, September 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (8 oz.) vermicelli rice noodles
1 onion, diced
2 T. sesame oil
4 carrots, shredded
3 med. celery ribs, diced
2 c. cooked shredded chicken
2 garlic cloves, minced
1 sm. napa cabbage, finely chopped
1 c. chicken broth
1 T. cornstarch
1/4c. soy sauce
1 T. oyster sauce

Directions:
Directions:
Soak noodles in hot water 10 minutes. Drain. Saute onion in hot oil in large skillet or wok over med-high heat, 5 minutes. Add carrot and next 4 ingredients. Cook 2 minutes. Stir together broth and cornstarch until smooth. Add to mixture. Add soy sauce and oyster sauce and bring to a boil, cook 1 minute. Serve over noodles.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This is a great way to use rotisserie chicken or leftover chicken. I also like to leave out the chicken and serve it as a side dish.

 

 

 

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