Rice noodles with chicken
2 servings
30 minutes
Rice noodles with chicken is a refined dish of Chinese cuisine that combines the tenderness of chicken fillet with the rich flavors of soy and fish sauce. This recipe has roots in traditional Cantonese dishes where the lightness and balance of ingredients play a key role. The noodles absorb the aromas of sauces and fresh vegetables, creating a harmony of taste with light woody notes from shiitake mushrooms. Quick stir-frying over high heat preserves the freshness and texture of the ingredients, while the omelet adds softness. This dish is perfect for an Eastern-style dinner, highlighted by herbs and the subtle aroma of rice wine. Enjoy its rich flavor while feeling the coziness of Chinese streets with every spoonful.
1
Pour hot water over the noodles and set aside for a while. Boil a pot of water.
- Rice noodles: 150 g
2
Pour all the oil except for 1 tablespoon into a large skillet and heat over high heat until the oil starts to smoke. Add the meat and sauté until it changes color. Do not cook the meat through; transfer it to a plate using a slotted spoon.
- Corn oil: 0.3 glass
- Chicken breast fillet: 60 g
3
Place soy sprouts, peas, and shiitake mushrooms in a pan. Stir and cook until they turn brown. Transfer the mixture to a bowl.
- Soybean sprouts: 0.8 glass
- Snap peas: 110 g
- Shiitake mushrooms: 50 g
4
Drain the pasta and add it to boiling water with tongs for 5 seconds. Drain the water. Cook an omelet in the remaining oil over high heat, add the noodles and prepared ingredients to the pan, and mix.
- Chicken egg: 1 piece
- Rice noodles: 150 g
- Soybean sprouts: 0.8 glass
- Snap peas: 110 g
- Shiitake mushrooms: 50 g
- Fish sauce: 2 tablespoons
- Soy sauce: 1 tablespoon
- Rice wine: 2 tablespoons
5
Garnish with greens and serve on the table
- Green onion tops (scallion greens): 4 pieces
