Rice noodles with chicken and vegetables
3 servings
30 minutes
Rice noodles with chicken and vegetables is a vibrant and aromatic dish of Pan-Asian cuisine, harmoniously combining the tenderness of chicken fillet, the delicate texture of noodles, and the freshness of vegetables. Thanks to the marinade of soy sauce or teriyaki, the chicken acquires a savory flavor, filling the dish with rich umami notes. Crispy vegetables add lightness and freshness, while the sauce unites the ingredients into a cohesive gastronomic pleasure. This dish is popular in Asian countries as everyday food and is often found in street cafes. It is perfect for those who love quick, hearty, and healthy dishes with rich flavors.
1
Cut the chicken fillet into small pieces and marinate for 1-2 hours in soy sauce or teriyaki marinade. This will keep the chicken juicy and give it a savory Asian flavor.
- Chicken fillet: 3 pieces
- Soy sauce: to taste
2
Cook the rice noodles according to the instructions on the package. Be sure to rinse the cooked noodles well in cold water to remove the starch, otherwise they will stick together.
- Rice noodles: 150 g
3
Peel the cucumber and cut it into thin strips. Peel the carrot and grate it. Peel the onion and chop it finely.
- Cucumbers: 1 piece
- Onion: 1 piece
- Carrot: 1 piece
4
Pour oil into a heated pan, add onion, carrot, and cucumber, and sauté for a few minutes.
- Olive oil: 1 tablespoon
- Onion: 1 piece
- Carrot: 1 piece
- Cucumbers: 1 piece
5
Add chicken to the vegetables along with the remaining marinade. Simmer the chicken until cooked, adding sauce or marinade if necessary. No additional salt is needed as the sauce is salty enough.
- Chicken fillet: 3 pieces
- Soy sauce: to taste
6
Add rice noodles to the chicken and vegetables, and mix well.
- Rice noodles: 150 g