Steps

1. Boil plenty of water and cook vermicelli (150g) for 3 minutes.
   🕒 01:06
2. Drain the cooked vermicelli in a colander.
   🕒 01:21
3. Place the drained vermicelli in a bowl, add white sesame oil (1 tbsp) and salt (a pinch), and mix.
   🕒 01:25
4. Cover with plastic wrap and steam for 2 minutes.
   🕒 02:23
5. Add butter (30g), minced garlic (1 tbsp), and grated garlic (1 tbsp) to a frying pan.
   🕒 02:35
6. Stir over low heat, slowly sautéing until the garlic is fragrant.
   🕒 03:05
7. Once fragrant, add white sesame oil (1 tbsp) and continue to sauté.
   🕒 03:23
8. When it starts to foam, gradually add the beaten egg (1), stirring over low heat. Low heat is key to prevent the egg from burning and to stir slowly.
   🕒 03:56
9. Once the egg is slightly scrambled, add salt (1/2 tsp) and pepper (a pinch).
   🕒 04:23
10. Add the steamed vermicelli to the pan and stir-fry thoroughly to combine with the egg and vermicelli.
    🕒 04:39
11. Taste and adjust seasoning with salt (to taste) if needed.
    🕒 05:48
12. Add chicken powder (1 tsp) and a little water.
    🕒 05:55
13. Turn up the heat to high and stir-fry everything together until done.
    🕒 06:17