Rice noodles with chicken and wood mushrooms
6 servings
60 minutes
Rice noodles with chicken and wood mushrooms is a vibrant dish of Pan-Asian cuisine that combines the tenderness of chicken meat, the richness of wood mushrooms, and the spicy notes of soy and oyster sauces. Historically, such dishes originated in the kitchens of China and Thailand, where rice noodles served as a base for various ingredient combinations. Light and aromatic, they absorb sauce beautifully, creating a harmonious flavor. Wood mushrooms add a subtle mushroom note and elastic texture, while chili pepper adds spiciness. This dish is perfect for both a cozy dinner and restaurant-style serving, allowing you to feel the atmosphere of Asian streets. It is recommended to serve hot with a light sprinkle of fresh herbs for added aroma.
1
Chop onion, ginger, chili pepper, and garlic finely, slice the carrot into thin half-moons, and fry in a heated wok until the onion becomes soft.
- Onion: 1 head
- Ginger: 10 g
- Chili pepper: 2 pieces
- Garlic: 4 cloves
- Carrot: 1 piece
2
Add diced chicken to the wok and simmer for 5 minutes.
- Chicken: 200 g
3
Pour in the mixture of soy and oyster sauces, add tomatoes, and simmer for 5 minutes.
- Soy sauce: 4 tablespoons
- Oyster sauce: 2 tablespoons
- Plum tomatoes in their own juice: 300 g
4
Add the pre-soaked in boiling water and cut into medium pieces wood mushrooms.
- Dried wood ear mushrooms: 50 g
5
Boil the noodles until semi-soft.
- Rice noodles: 200 g
6
Drain the water from the noodles, add the noodles to the wok, mix well and simmer for 3-5 minutes (until the noodles are fully cooked).
- Rice noodles: 200 g
7
Pepper, taste, salt if needed, and serve.
- Ground black pepper: to taste
