Thai Rice Noodles with Chicken and Vegetables

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

The quantity of ingredients may make it seem like a complicated dish to prepare. But that's not the case! If you chop everything in advance, all that's left is to stir-fry, which doesn't take much time. The key is not to overdo it with the sauces, or the dish will turn out too salty. Add a little at a time and taste. Next time, try substituting shrimp for the chicken.

Ingredients

Chicken fillet - 1 piece
Oyster Mushrooms - 3.5 oz
Snap Peas - 3.5 oz
Carrot - 1 piece
White Part of Leek - 1 piece
Courgette - 1⅕ pieces
Asparagus - 3.5 oz
Mild Chili Spice - 1 piece
Garlic - 2 cloves
Oyster Mushrooms - 2 tablespoons
Soy Sauce - 1 tablespoon
Ground Black Pepper - to taste
Olive Oil - 3 tablespoons
Rice Noodles - 3.5 oz
Romaine lettuce - 1 bunch
Chicken Broth - 5 fl oz

Step by Step guide

Step 1

Grill the chicken breast fillet on both sides (I find it more tender on the grill).

Step 2

Cut the carrot, zucchini, mushrooms, and chicken into strips. Slice the leek into rings, cut the asparagus in half, and crush and chop the garlic.

Step 3

Place the noodles in a deep bowl and cover with hot water for 10 minutes.

Step 4

In a heated skillet with olive oil, sauté the mushrooms until cooked, then add the vegetables (excluding the asparagus and peas for now), garlic, and sauté for another 3 minutes.

Step 5

Next, pour the broth, oyster sauce, and soy sauce into the skillet, add the peas, asparagus, and romaine leaves. Mix everything, season with pepper, and simmer over medium heat for a couple of minutes.

Step 6

Remove the noodles from the water, transfer them to the skillet, and mix everything together. Serve on plates, garnish with chili pepper, green onions, and HURRY to the table!!!