Chicken Vegetable Noodles
Equipment
Ingredients
Main Ingredients
rice noodles (dry)
200 g
chicken breast (raw)
300 g
carrot (peeled)
1 piece
bell pepper (sliced)
1 piece
onion (sliced)
1 piece
garlic (minced)
2 clove
soy sauce
30 ml
olive oil
30 ml
salt
5 g
black pepper
2 g
Instructions
Prepare vegetables
Peel and slice carrot, bell pepper and onion. Mince garlic cloves.
Slice chicken
Cut chicken breast into thin strips.
Cook noodles
Cook rice noodles according to package instructions until al dente, then drain.
Fry chicken
Heat olive oil in a wok or pan, add chicken strips and cook until golden.
Stir-fry vegetables
Add onion, carrot, bell pepper and garlic to the wok and stir-fry for 3-4 minutes.
Combine noodles and sauce
Return noodles to wok, add soy sauce, salt and pepper. Toss everything together over medium heat for 2 minutes.
Serve hot
Divide noodles between plates and serve immediately.
Original recipe
Storage
Best enjoyed fresh; reheating may make noodles slightly softer.
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