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