Rice Vermicelli with Chicken and bean sprouts

So, recent craze is trying out some Chinese / Cantonese style food. This is one I tried today, and it really is so easy to make and very tasty too. 

250 g dried rice vermicelli
3 tablespoons sesame oil
3 cloves garlic, finely minced
1/2 onions
2-3 chicken breasts
2 small carrots
2 cups of bean sprouts ends trimmed
2-3 green onion cut lengthwise


Seasonings

1 1/2 tablespoons oyster sauce
2 table spoons soy sauce
2 tablespoons water
2 tablespoons ketchup
1 tablespoon brown sugar
1/4 teaspoon sesame oil
white pepper ( used black)
1 teaspoon fish sauce ( optional)

Garnishing
1 large egg beater, cut length wise
1-2 dry red chili , deseeded and cut length wise.

Method

1. Soak the dried rice vermicelli in warm water to soften, about 15-120 minutes. Drain in a colander and set aside. The packet will have instructions to cook it, just follow that else.
2. Bring together all the seasoning ingredients in a small bowl.
3. Heat the wok/skillet, add oil, make the egg omelet and slice it thinly and keep aside and use it later for garnishing.
4. In the same skillet or wok, add oil, add garlic, onion and stir fry , add the chicken stir fry till half cooked, add the carrot cut length wise and continue sir frying.
5. Add the rice vermicelli , seasoning ,  bean  sprouts, green onions and continue stir frying till they are cooked and well combined with the vermicelli.
6. Garnish the vermicelli with omelet strips, red chili strips and serve immediately.