Rice Noodles with Chicken and Frozen Vegetables

by Editorial Staff

Rice noodles cook very quickly because they are steamed for 5 minutes with boiling water – and are ready to eat. But we will give the noodles bright flavor and nutritional value, bringing them to readiness in a delicious sauce with fried chicken fillet and a mixture of frozen vegetables. It turns out an excellent combination of tender and tasty chicken meat, juicy sweet vegetables, and slightly elastic noodles.

Servings: 5

Ingredients

  • Rice noodles – 150 g
  • Chicken fillet – 350 g (1 pc.)
  • Frozen vegetables (I have a Mexican mix) – 250 g
  • Garlic – 2 cloves
  • Soy sauce – 60 ml (4 tablespoons)
  • Ground black pepper – 0.1 teaspoon
  • Olive oil – 30 ml (2 tablespoons)

Directions

  1. Cut the chicken fillet into pieces with sides of about 2 cm. Peel the garlic and chop coarsely with a knife.
  2. Heat the olive oil in a skillet and fry the chicken pieces on all sides for about 10 minutes over medium heat.
  3. Boil water in parallel in any way. Prepare the rice noodles according to the instructions on the package. I poured boiling water over the noodles and left it in a saucepan for 5 minutes, covered with a lid. After the indicated time, the noodles became soft and increased in volume. Place the rice noodles in a colander and drain.
  4. When the chicken is lighter and has released juice, you can add vegetables.
  5. Pour frozen vegetables into the pan with the chicken and simmer all together for 5-7 minutes, until the vegetables are soft.
  6. Add 1-2 tablespoons to the pan. tablespoons of soy sauce and garlic, stir, and simmer for another 1 minute.
  7. Put the rice noodles in a pan with the chicken and vegetables, add the remaining soy sauce.
  8. Stir all the ingredients and cook for another 3-5 minutes.
  9. Rice noodles with chicken and frozen vegetables are ready. The dish is most delicious when served warm and in an Asian style: in a deep bowl and with wooden chopsticks.)

Enjoy your meal!

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