Kitchen appliances and utensils:pan, frying pan, spatula, stove, knife, cutting board, garlic press, Korean carrot grater, small bowls (2-3 pieces), colander, tablespoon, serving plates.
Ingredients
| Ingredients | amount |
| Rice noodles | 150 g |
| Chicken fillet | 250 g |
| Red bell pepper | 1 PC. |
| Small carrots | 1 PC. |
| Garlic | 1-2 cloves |
| Freshly ground black pepper | taste |
| Soy sauce | 4-5 Art. l |
| Vegetable oil | 4 tbsp. l |
| Water | 2-2.5 l |
| Sesame (for serving) | 1 tbsp. l |
| Chives (for serving) | 4-5 feathers |
Step cooking
- Boil rice noodles in boiling water (2-2.5 liters) with the lid open. Cooking time according to package instructions.
- The washed and dried chicken fillet (250 grams) is cut into thin slices, removing all the veins.
- Put the pan on the fire and heat it. Pour in any vegetable oil (about 2 tablespoons) and lay the chicken fillet.
- Fry the chicken breast over high heat until browned for 3-4 minutes, stirring occasionally.
- Unplug the pan. Transfer the fried fillet pieces from the pan to a small bowl. Wash bell pepper (1 pc.), Cut in half and remove the seeds. Cut each half in half again, and then unfold the halves and cut across into thin strips.
- Peel a small carrot (1 piece) and cut into thin non-long slices, or rather, rub non-long strips on a Korean carrot grater.
- Turn on the fire again under the pan and pour the vegetable oil (1-2 tablespoons). At the maximum heat, fry the bell pepper plates for 1 minute, stirring occasionally. Put the fried peppers in a separate bowl.
- Put the carrots cut or grated with thin sticks into the pan and fry them for 1 minute, stirring occasionally.
- Add pepper, meat to the fried carrots and add the garlic passed through the press (1-2 cloves). Mix well.
- Pepper the contents of the pan to taste. Discard the boiled rice noodles in a colander and rinse with cold water. Add it to the pan and mix. Pour in soy sauce (4-5 tablespoons or as you like) and mix.
- Cook the dish in the pan for another 2-3 minutes and turn it off.
Decoration methods and serving options
Serve rice noodles with chicken and vegetables hot immediately after cooking. To do this, put the dish on portioned plates and sprinkle with finely chopped fresh green onion feathers and white sesame seeds on top.
Video recipe
How to cut chicken fillet and chop vegetables for cooking rice noodles with chicken and vegetables, see the video.
You learned a simple and very quick recipe for rice noodles with chicken and vegetables. The proposed recipe uses red bell peppers and carrots, but you can also use other vegetable ingredients (cucumber, yellow pepper, mushrooms or cabbage) if you wish, the main thing is that the vegetables combine with each other in taste and have a contrasting color. This will create the perfect taste of the dish and make it visually very attractive. For lovers of spicy chili peppers can also be added to the dish.
Other pasta recipes
Buckwheat noodles with chicken
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