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Use mai fun to make authentic Singapore Rice Noodles at home in no time! This version is gluten-free and tastes like it came from a restaurant!
Slice scallions on the diagonal into 2" pieces
Heat wok or very large fry pan over medium heat. Once very hot, add 1/2 Tablespoon avocado oil then eggs. Cook eggs 2 to 3 minutes until firm. You can let the eggs set into a thin omelette and then slice it or just scramble them - whatever you prefer. Remove from wok to a dish and set aside.
Turn heat to high and add 1 Tablespoon avocado oil. Add sliced chicken (in a single layer) and cook 6 to 8 minutes until just cooked through and there is no pink. Remove from wok to dish with egg.
Add remaining 1/2 tablespoon avocado oil and then garlic and ginger. Cook, stirring constantly, for 20 to 30 seconds until just fragrant.
Add 1/2 sauce mixture and allow to cook for 20 to 30 seconds to thicken.
Add onion, cabbage and carrot. Toss until well coated and continue cooking for 3 to 4 minutes until softened.
Add drained rice noodles, snow peas and remaining sauce. Toss until rice noodles are well coated in sauce and warmed through, about 1 to 2 minutes
Turn off heat, add thinly sliced scallions and toasted sesame oil. Toss, Serve and Enjoy!
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Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.