PREPARATION:
1. Soak the vermicelli in water for 10 minutes, drain and set aside.
2. Fry the soaked vermicelli in 2 tbsp of oil until fragrant. Season with half each of sugar and soy sauce. Stir to mix well. Transfer to a dish and set aside.
3. Heat the remaining oil in a wok over medium heat until hot, add the potato and pumpkin and fry until done. Add the chicken breast and stock, stirring thoroughly. Follow with the cucumber and stir again.
4. Season to taste with soy sauce and sugar, stirring well. Spoon over the fried vermicelli; sprinkle with fried garlic and coriander leaves. Best when served hot from the pan.
