This is going to be another bean thread vermicelli recipe post! This time I wasn’t that great at taking pictures of the steps but took a final picture…lol. It’s okay, I’ll post the recipe below after the pictures anyway!

Yes, another bulb of garlic. You really shouldn’t be surprised by now.

This time, I actually poached the garlic with my chicken breast. Once the chicken breast was done, I mashed up the now soft garlic in a bowl and added some salt and sesame oil.

Okay this picture might not look it, but this chicken breast is TENDER and MOIST. I used a method I watched on a youtube video, I’ll share the link below. He boils the water, then switches off the heat and throws the breast in and covers it with the lid. You let it sit for about 20 minutes and voila, they are done. Some may be worried it won’t cook through, but mine always does. As long as you don’t have to keep reheating this dish, the chicken breast will be so tender.

I gotta rewind! I mixed the chicken breast in the garlic mash and then threw it into my stir fry to incorporate. Then I added the rehydrated noodles to coat and voila!

Yummy noodles. This dish is actually pretty healthy for you! I added some chili sauce to kick it up a notch, that is option of course.

Garlic Noodles with Chicken Breast

1 package of Bean Thread Vermicelli (here is the one I buy – click here), rehydrated according to package directions. After I rehydrate the noodles, I get a pair of kitchen scissors and roughly cut through the noodles. If you don’t do this, the noodles will be LONG
1 bulb of garlic, peeled
1 bunch of garlic chives, sliced into 1 inch strips
1 small head of cabbage, chopped
2 chicken breasts, boneless and skinless
1 t salt
1 T sesame oil

2 T of corn/canola/vegetable oil
2-3 T of oyster sauce
Hot Sauce to taste (optional of course and added when you eat!)

Set up a big pot of water ready to boil; about 8 cups of water. Throw in the peeled garlic and turn the heat on high. When the water comes to a boil; throw the chicken breasts in whole, put on the lid and turn off the heat.  Let the chicken breast poach in the liquid for at least 18-20 minutes, depending on the size of your chicken. Take the chicken breasts out to cool, shred by hand when chicken is cool enough to handle.

Remove the garlic from the water and mash it in a bowl with the salt and garlic. Once the mixture has been properly mixed, add the chicken breast strips and mix. Reserve at least 1/2 – 3/4 cup of the chicken broth for later.

Heat up oil in a wok/deep skillet. Add the cabbage and stir fry until a bit browned and a bit tender, about 1-2 minutes. Add the garlic chives and stir fry for another minute. Add the chicken mixture in and mix it all together. Add the noodles in and incorporate it all together. Add the oyster sauce and the reserved chicken broth if the noodles are too dry for your liking. Taste the noodles and add more oyster sauce to your liking. I find that this dish is mild in taste but in a good way. To me it’s not bland because of the flavors but it’s definitely not in your face (even if there is a bulb of garlic…hehe).

Chicken Breast Cooking Inspiration: runnyrunny999 – Cold Pasta with Sesame Dressing (skip to 2:20 if you only want to see chicken breast method)