Homemade fried Korean vermicelli

Overview

Dinner doesn’t have to be big fish or meat. For dinner of one or two small children, fried vermicelli is also very rich! 😋

Korean vermicelli (fried), if not available, sweet potato starch will also work. However, I personally feel that Korean vermicelli is thinner and more refreshing, while sweet potato vermicelli is thicker and softer.
Here are the ingredients. (All ingredients can be changed according to Qinqin’s preference)
Process all ingredients.
Here is a special introduction to how to make Mr. Chicken Legs: First boil cold water with chicken powder and salt, first bring to a boil over high heat, then cook over low heat for 10 minutes, finally turn off the heat and simmer for 10 minutes, and tear into shreds by hand.
Stir-fry green vegetables and carrot shreds with a little oil, sprinkle with some water and simmer until cooked.
Cut some minced garlic, heat oil and sauté until fragrant. Add the vermicelli and stir-fry (if it feels too dry, remember the chicken soup you just used to braise the chicken legs? You can add two spoons of it and stir-fry)
Then add the fried green vegetables and carrot shreds and mix until all the water is absorbed. Finally, add the eggs and shredded chicken, sprinkle some chicken powder and salt, mix well and serve on the plate.