Fried MiFun (vermicelli)

Easy fried vermicelli. I guess it very simillar to fried rice though with using noodles to stir fry, I like to use green leaf veggies like bak choy or yau choy or kai lan.

First I sauteed some minced garlic. Then I browned some sliced chicken that had been seasoned with soya sauce and pepper. Then I added alot of veggies. This time I used yau choy and sugar peas. Then I added the prawns and vermicelli that had been soaking in warm water. Before stirring, I added sweet and thick dark soya sauce and a little light soya sauce. OH! I also added a shredded carrot and tossed it all till well mixed. This type of noodle does not need very much cooking. It just needs to be warmed through. It will start to break into tiny pieces if this is over cooked. Also keep this stir fry relatively dry. Too much liquid or sauce will make the noodle mushy. To spice it up, I added some sambal after adding the veggies. It just gave it a bit of a zing. Oh! Don't forget to add a splash of fish sauce. It just adds to the flavour of the noodles. Just don't sniff the sauce from the bottle. Trust that it will taste good!

Spicy Chicken and Basil Stir-Fry

Aromatic basil, sometimes called Italian basil, is fundamental to Mediterranean cooking. But on the other side of the world, in Thailand, another basil variety is equally essential. For a more authentic version of this dish, seek out Thai basil, which has smaller, narrower leaves than the common Italian variety, a reddish purple cast and a more pronounced anise flavor. Look for it in Southeast Asian stores or at farmers' markets, or plant seeds outdoors in pots or beds for easy harvests.
This recipe is a current favourite of Renovation Man and I. It has a very appetizing flavour and just the right amount of spice for us. I have tried this recipe with just dried basil and it works just as well though when using fresh basil, especially Thai Basil, it gives a lovely Thai taste to it. I highly recommend it.

6 Tbs. chicken stock2 Tbs. Asian fish sauce2 tsp. firmly packed light brown sugar1/2 tsp. cornstarch2 Tbs. vegetable oil1 red bell pepper, seeded and cut into 1/4-inch strips1 or 2 Thai or jalapeño chilies, cut into very thin rounds2 garlic cloves, minced4 boneless, skinless chicken breast halves, cut into thin strips3/4 cup thinly sliced fresh basil leaves, preferably Thai basil3 green onions, cut into 3-inch pieces

Cooked jasmine rice for serving. In a bowl, whisk together the stock, fish sauce and brown sugar. Add the cornstarch and whisk until the cornstarch and sugar are dissolved. Set aside. In a large wok or fry pan over high heat, warm the oil. Add the bell pepper and stir-fry for 1 minute. Add chilies to taste and the garlic and stir-fry until fragrant, about 20 seconds. Add the chicken and stir-fry until no longer pink, about 2 1/2 minutes. Stir in the basil and green onions and stir-fry until the onions are barely wilted, about 1 minute. Whisk the sauce mixture and pour into the pan. Cook just until the liquid comes to a boil. Spoon the rice onto individual plates and top with the stir-fry and sauce. Serves 4.

Photo and recipe taken from http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=2A9C9595%2D0013%2D4661%2DBE339830267F9798