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4 tablespoons soy sauce, divided
2 tablespoons vegetable oil, divided
2 tablespoons sesame oil, divided
1 medium carrot, julienned
1 tablespoon cornstarch
1/4 lb fresh snow peas, trimmed and julienned
2 boneless, skinless chicken breast halves, cut into thin
strips
1/2 cup chopped green onions and tops
8 oz uncooked vermicelli
1 tablespoon minced fresh ginger root
1 tablespoon sugar
3/4 teaspoon crushed red pepper
2 tablespoons distilled white vinegar
1. Blend 1 tablespoon each soy sauce and sesame oil with cornstarch; stir in chicken. Let stand 10 minutes.
2. Break vermicelli in half and cook according to package directions, omitting salt; drain and keep warm in large mixing bowl.
3. Dissolve sugar in remaining soy sauce, sesame oil and vinegar; set aside.
4. Heat 1 tablespoon vegetable oil in hot wok or large skillet over high heat. Add chicken and stir-fry 3 minutes; remove.
5. Heat remaining vegetable oil in same pan. Add carrot and snow peas; stir-fry 1 minute.
6. Add remaining 3 ingredients and stir-fry 1 minute longer. Remove from heat; stir in chicken and vinegar mixture.
7. Pour over vermicelli and toss together to combine. Serve immediately.
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