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Starch Noodle Salad with Chicken and Zucchini

A delicious, exotic salad for a romantic dinner! It's light yet satisfying. Starch noodles (glass noodles) have a neutral flavor and soak up the sauce and seasonings beautifully. Steeped in the juices of the vegetables and chicken, this salad turns out wonderfully tasty. Add it to your recipe box and make it when the moment's right!

•Ludmila•Author avatar
Recipe author
Starch noodles with chicken fillet and zucchini
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 32 % 10 g
Fats 16 % 5 g
Carbohydrates 52 % 16 g
164 kcal
GI: 44 / 0 / 56
    1. Start by marinating the chicken breast: rinse the meat and cut it into pieces. Cover it with the soy sauce and let it sit for half an hour. 2. Peel the vegetables and cut them into long, thin strips. Begin frying them in a hot skillet with the vegetable oil. 3. Fry them one at a time — first the onion, then the garlic, carrot, zucchini, and bell pepper. Cook each vegetable separately, adding a little more oil to the pan as needed. Transfer the finished vegetables to a bowl, then fry the chicken pieces last. 4. Boil the starch noodles, drain them, and toss with the other ingredients. Dress the salad with soy sauce and season with salt to taste.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Salt - 0  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g
  • Pepper - 26  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g
  • Zucchini - 16  kcal/100g
  • Starch noodles - 336  kcal/100g

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