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Rice noodles with chicken and vegetables

Rice Noodles with Chicken and Vegetables

Tasty rice noodles with chicken breast and vegetables. This Korean-style stir-fry is truly authentic only when you follow every detail — from the cookware to the choice of seasonings to how it's plated. That said, adapt it to your own taste and serve it to the family, and no one will be disappointed. They might not even tell it apart from ordinary spaghetti — though the aroma does give the rice noodles away.

Anna

Recipe author

Rice noodles with chicken and vegetables

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Composition / ingredients

Servings:

Chicken breast

200

Carrot

Onion

Bell pepper

Garlic

Soy sauce

Rice noodles

150

Sesame seeds

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 9 g

Fats 8 % 2 g

Carbohydrates 56 % 14 g

91 kcal

GI: 62 / 38 / 0

Cooking method

Cooking time: 25 min

Step 1:

Gather the ingredients for the rice noodles with chicken and vegetables. Use a medium carrot and onion, and about the same amount of chicken breast. My package of rice noodles is 200 g, and I used nearly all of it. My pepper was large, so I used half. The sesame seeds are white.
Step 2:

Take the rice noodles out of the package, put them in a bowl, and cover with boiling water. Let them sit for about 10 minutes, checking that they're done.
Step 3:

Rinse the chicken breast under running water and pat it dry. Cut it into strips no more than about 1/2 inch thick. Put them in a deep bowl and pour the soy sauce over them.
Step 4:

Wash the vegetables, peel and seed them as needed, and cut them into thin strips. Toast the sesame seeds in a dry skillet until they darken slightly and become fragrant.
Step 5:

In a heavy-bottomed pan, fry the prepared vegetables — carrot, onion, and pepper — in a little oil for about 5 minutes.
Step 6:

Add the chicken along with its soy sauce to the vegetables. Stir and cook for about 7 minutes.
Step 7:

Add the minced garlic, plus salt and pepper if needed and any other spices you like. Stir and cook until the chicken is done, then remove from the heat.
Step 8:

Drain the rice noodles, rinse them, and let them drain in a colander.
Step 9:

Add the rice noodles to the chicken and vegetables and toss everything together well.
Step 10:

Serve the rice noodles with vegetables, sprinkled with the toasted sesame seeds.

Rice noodles are made from rice flour; they're sometimes called glass noodles or cellophane noodles. They're especially rich in B vitamins and also supply minerals like iron, potassium, zinc, phosphorus, manganese, copper, and selenium. Another plus: they're naturally free of gluten — a grain protein that's a common allergen — though you should always double-check the packaging to be sure.