Zucchini and Red Pepper Noodles
4 servings
30 minutes
Noodles with zucchini and red pepper is a vibrant Pan-Asian dish that harmoniously combines the sweetness of bell pepper, the tenderness of chicken fillet, and the light freshness of zucchini. Rice noodles absorb the rich aromas of soy sauce and honey, creating a pleasant balance of flavors. The roots of the recipe trace back to Asian culinary traditions where simplicity in preparation and richness of flavors are valued. Toasted sesame adds nutty notes and a light crunch. This dish is perfect for a cozy home dinner or entertaining guests. Noodles with vegetables and chicken are light yet nutritious, and their exquisite taste shines even brighter when paired with green tea or a light Asian sauce. Enjoy your meal!
1
Cut the chicken fillet into cubes and marinate in half of the soy sauce.
- Chicken breast fillet: 2 pieces
- Soy sauce: 100 ml
2
While the chicken is marinating, cut the bell pepper into thin strips and also cut the zucchini (or squash) into strips (I grate it on a Korean grater).
- Bell pepper: 1 piece
- Courgette: 1 piece
3
Boil the rice noodles according to the instructions (about 6-7 minutes) and drain in a colander.
- Rice noodles: 100 g
4
Grate the garlic on a fine grater and place it in a pan, lightly fry it in oil, then add the chicken fillet and fry everything for about 7 minutes.
- Garlic: 2 cloves
- Chicken breast fillet: 2 pieces
5
Add chopped pepper and sauté the mixture for another 5 minutes. Then add chopped zucchini, remaining soy sauce, a spoon of liquid honey, mix well and simmer on medium heat for about 10 minutes.
- Bell pepper: 1 piece
- Courgette: 1 piece
- Soy sauce: 100 ml
- Honey: 1 tablespoon
6
Sprinkle the finished dish with toasted sesame and serve at the table.
- Toasted sesame seeds: 4 tablespoons