Wok Noodles with Chicken, Vegetables, and Cauliflower

A quick, satisfying rice noodle recipe for the whole family!

Recipe author

Servings:

Rice noodles

250

Chicken fillet

200

Cauliflower

250

Carrot

Onion

Vegetable oil

Salt

Dry spices

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 5 g

Fats 17 % 3 g

Carbohydrates 56 % 10 g

84 kcal

GI: 50 / 50 / 0

Cooking method

Cooking time: 30 min

Step 1:

Gather your ingredients. Rinse and peel the vegetables, and rinse the chicken.
Step 2:

Grate the carrot on the fine side of a grater.
Step 3:

Cut the chicken into strips.
Step 4:

Grate the onion. Cut the cauliflower into small pieces.
Step 5:

Cook the rice noodles in salted water for 6 minutes. Drain them in a colander and rinse with cold water.
Step 6:

Heat a skillet and pour in the vegetable oil. Fry the chicken for 5 minutes, stirring constantly.
Step 7:

Add the chopped vegetables to the chicken. Season with salt and spices to taste and cook for another 10 minutes.
Step 8:

Add the noodles to the vegetables and chicken. Turn off the heat, toss to combine, and let stand for 15 minutes.

Wok noodles with chicken and stir-fried vegetables are one of our family's favorite dishes. Appetizing and filling, they come together in just minutes from easy-to-find ingredients. You can find rice noodles at any supermarket in the Asian/international foods aisle. Feel free to vary the meat and vegetables based on what's in the fridge — I swap the chicken for turkey or veal, for instance, and the cauliflower can be replaced or supplemented with frozen green beans (beans make the dish look more colorful). My tips for making wok noodles at home: — A wok is ideal, but any deep skillet you have will do. — After adding the noodles to the vegetables, toss with a circular motion so they mix evenly with the vegetables and chicken. — Don't overcook the rice noodles; 6 minutes is the time. Slightly undercooked is better than overcooked. — Rinse the noodles thoroughly with cold water so they don't clump as you finish the dish. — Be sure to let the noodles rest after cooking so they soak up the oil and the juices from the vegetables. — If you like things spicier, add some soy sauce. — Skip the hot spices and cut way back on the frying oil and you can easily make this dish kid-friendly.